Coconut Chicken Curry
A delicious and comforting dish that marries the rich flavors of coconut milk with fragrant spices and tender chicken, perfect for family dinners or casual gatherings.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces Chicken thighs are preferred for their juiciness and flavor.
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper Optional for heat.
- 1 can (14 oz or 400ml) coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 1/4 cup (60ml) fresh cilantro, chopped
- Cooked rice or naan for serving
Instructions
Preparation
- Heat vegetable oil in a large pan over medium heat. Once hot, add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- Introduce the minced garlic and grated ginger to the pan. Cook together for about a minute until fragrant.
- Stir in the spices: ground cumin, ground coriander, turmeric, and cayenne pepper, and sauté for 30 seconds to a minute.
- Add the chicken pieces to the pan and cook until they lose their pink color on the outside, about 5 to 7 minutes.
- Pour in the coconut milk and chicken broth, then stir in the tomato paste. Bring the mixture to a gentle simmer.
- Season with salt, pepper, and sugar to taste, adjusting as needed.
- Cover the pan and let the curry simmer gently for about 20 to 25 minutes, stirring occasionally.
- Once the chicken is cooked through, remove from heat and stir in the lime juice and chopped cilantro.
Serving
- Serve the coconut chicken curry hot over cooked rice or alongside naan bread.
Notes
For the best flavor, use fresh ingredients. Adjust spice levels to your preference. Curry can be made ahead of time for deeper flavors.