Coconut Curry Chicken

Why You Will ❤️ This Recipe

• One-pan wonder — minimal cleanup, maximum flavor.
• Ready in 30 minutes — another winning chicken dinner!
• Creamy and comforting plus naturally dairy-free and gluten-free.
• Family-friendly and mild enough for even the fussiest of eaters!

Here’s What You’ll Need

Coconut curries are loved across the globe, from India and Southeast Asia to the Caribbean, with each region adding its own unique blend of spices and aromatics. My coconut chicken curry uses just a handful of spices – turmeric, cumin and curry powder – paired with creamy coconut milk to create a mild yet flavor-packed dish. While traditional curries often simmer for hours, this quick-cook version brings those same cozy flavors to your table in half an hour. Let’s take a look at the key ingredients:

• Chicken thighs – Skinless and boneless chicken thighs stay juicy and flavorful, soaking up all the flavors of the sauce. The chicken is seasoned with salt, pepper and curry powder and dusted with a little cornstarch prior to cooking.
• Spices (only three!) – Curry powder, cumin and turmeric. Pick a curry powder with the right level of spice for your palate (and family).
• Our trio of essential aromatics: Onion, garlic, ginger provide the foundation for this dish, making the sauce simply irresistible.
• Tomato paste for color and depth of flavor.
• A little palm sugar to intensify the sweetness of the coconut.
• Vegetables –Potatoes and bell peppers add heartiness, color and texture to this simple curry recipe.
• Coconut milk – gives the curry its creamy base and subtle sweetness. Full-fat coconut milk is preferred – try to find a brand that contains at least 75% coconut for a rich, creamy flavor.
• Chicken stock or chicken broth – to round off the curry sauce.
• Kaffir lime leaves, whole chili, lime juice, toasted coconut flakes and cilantro add zest, spice, texture and the perfect aromatic finishing touch.

1. Trim the chicken thighs off any fat and pat dry. Sprinkle with salt, pepper, curry powder and cornstarch on both sides.
2. Heat neutral oil in a large skillet and sear the chicken thighs oven medium-high heat for 2-3 minutes per side or until golden. Transfer onto a plate and set aside.

3. Add a splash of chicken stock to the hot pan and reduce the heat. Scrape any browned bits stuck to the pan loose with a wooden spoon (that’s where all the flavor is!). Add the onion and cook, stirring often, until softened and translucent.
4. Stir in the minced garlic, ginger, peppers, spices and seasoning. Continue to cook for a couple of minutes, adding a splash of stock if the pan gets too dry.
5. Add the tomato paste and sugar and stir it to dissolve. Pour in the remaining chicken stock and potatoes then add the coconut milk and bring to a simmer.
6. Return the chicken to the pan, add the lime leaves and whole chili and partially cover the pan. Let simmer over low heat for 15 minutes or until the potatoes are tender and chicken is cooked through.
7. Discard the lime leaves and chili. Add fresh lime juice, salt and pepper to taste. Garnish with cilantro and toasted coconut flakes and serve over steamed basmati or jasmine rice and extra lime wedges.