Coconut Chicken Curry
An Easy recipe for Coconut Chicken Curry with a rich and creamy coconut sauce and fragrant spice blend is the perfect busy weeknight meal.
Equipment
Ingredients
- 1 ½ pounds (675 g) boneless skinless chicken thighs diced into 1-inch pieces
- 1 tablespoon (15 ml) vegetable oil
- ½ yellow onion finely diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 1 cup (240 ml) tomato sauce or plain passata
- 1 cup (240 ml) coconut milk canned
- 2 tablespoons mild curry powder or 2 tablespoons thai red curry paste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon ground turmeric
- 2 teaspoons light brown sugar
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Chopped fresh cilantro leaves for garnish
- Cooked rice for serving
- Naan bread for serving
Instructions
- In a 12 inch stainless steel skillet, heat the vegetable oil over medium heat. Add chicken and saute the onion until the onion is soft and translucent, about 3 minutes. The chicken won’t be cooked all the way through, but it will cook for longer in the sauce.
- Add the ginger and garlic and cook for another minute.
- Pour in the tomato sauce and coconut milk, and add curry powder, ground cumin, ground coriander, chili powder, and ground turmeric. Bring the mixture to a gentle simmer. Cook over medium heat for a couple of minutes until you have a smooth, homogenous sauce.
- Stir in the light brown sugar, and lime juice. Season the sauce with salt and pepper and simmer the sauce for 5 minutes until the chicken is fully cooked.
- Taste the sauce, and adjust seasonings (salt, pepper, lime juice) if necessary.
- Garnish the curry with chopped fresh cilantro. Serve over warm white rice or with naan bread on the side.
Notes
- Adjust the spice level. You can feel free to adjust the amount of curry powder and chili powder to suit your taste preferences. This dish is a little bit spicy already, but it could always be more spicy!
- Add vegetables. Saute mushrooms, cauliflower, or chickpeas with the chicken.
- To store leftovers, transfer the cooled curry to an airtight container and refrigerate for up to 3 days. When reheating, you can do so on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave, being sure to stir halfway through to ensure even heating.
Nutrition
Calories: 386kcal | Carbohydrates: 11g | Protein: 35g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 457mg | Potassium: 818mg | Fiber: 2g | Sugar: 5g | Vitamin A: 416IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/coconut-chicken-curry/