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Coconut Curry Chicken Recipe

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4.1 from 63 reviews

This Coconut Curry Chicken recipe features tender chicken simmered in a rich and creamy coconut milk curry sauce, infused with warm spices like curry powder, cumin, turmeric, and paprika. It’s an easy one-pan stovetop meal bursting with bold flavors and comforting warmth, perfect served over rice or with naan bread.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Spices & Aromatics

  • 2 tablespoons olive oil or coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon paprika

Liquids & Others

  • 1 (13.5 oz) can full-fat coconut milk
  • ½ cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar or honey (optional)
  • 1 cup bell peppers or vegetables of choice
  • Fresh cilantro, for garnish

Instructions

  1. Season Chicken: Sprinkle salt and black pepper over the chicken chunks to ensure they are evenly seasoned.
  2. Heat Oil and Sear Chicken: Warm olive or coconut oil in a large skillet or pot over medium heat. Add the chicken pieces and sear for 4–5 minutes until lightly browned on all sides. Remove chicken from the pan and set aside.
  3. Sauté Onions: In the same pan, add diced onion and cook for 3–4 minutes until softened and translucent.
  4. Add Garlic and Ginger: Stir in minced garlic and grated fresh ginger and cook for 30 seconds until fragrant, enhancing the aromatic base.
  5. Toast Spices: Mix in curry powder, ground cumin, turmeric, and paprika, cooking for about 1 minute to release their flavors.
  6. Add Liquids and Tomato Paste: Pour in the coconut milk, chicken broth, and tomato paste. Stir well to combine, creating the curry sauce. If using, add sugar or honey to balance flavors.
  7. Return Chicken and Add Vegetables: Place the seared chicken back into the pan along with your chosen vegetables, such as bell peppers, stirring to combine.
  8. Simmer: Let everything simmer uncovered for 18–22 minutes, allowing the chicken to cook through thoroughly and the sauce to thicken to a creamy consistency.
  9. Garnish and Serve: Finish by garnishing with fresh cilantro leaves and serve the curry hot, ideally over rice or with naan bread.

Notes

  • Using chicken thighs provides the most tender and flavorful result due to their higher fat content.
  • Add spinach, peas, or other quick-cooking vegetables during the last 5 minutes of cooking for extra nutrition and color.
  • Adjust the spice level to your taste by incorporating chili flakes or a spoonful of curry paste.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-Inspired / Thai-Inspired
  • Diet: Gluten Free

Find it online: https://dishestocook.com/coconut-curry-chicken-recipe-2/