Coconut Curry Chicken Recipe
Creamy Coconut Curry Chicken made in one pan! Juicy chicken simmered in coconut milk with garlic, ginger, and spices. Ready in under 30 minutes.
Servings: 4
Calories: 832kcal
Ingredients
For the chicken
- 8 chicken thighs , skinless and boneless
- ½ tsp salt
- ½ tsp pepper
- ½ tbsp curry powder (pick your fave – I used mild)
- ½ tbsp cornstarch (cornflour)
For the curry
- 2 tbsp neutral oil or coconut oil
- 1 large onion , sliced
- 4 cloves garlic , sliced or minced
- 1 tbsp minced fresh ginger
- 1 red bell pepper , sliced
- ½ tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground cumin
- ½ tsp salt
- 1 tbsp tomato paste
- 1 tbsp palm sugar (or brown sugar)
- 1 ¼ cups (300ml) chicken stock or broth
- 2 potatoes , peeled and diced
- 14 oz (400g) coconut milk , full-fat
- 2 lime leaves , optional
- 1 whole chili , optional
To serve
- lime juice , to taste
- fresh cilantro (coriander), to garnish
- toasted coconut flakes , to garnish (optional)
- lime wedges
Instructions
- Trim the chicken thighs off any fat and pat dry. Sprinkle with the salt, pepper, curry powder and cornstarch on both sides.8 chicken thighs, ½ tsp salt, ½ tsp pepper, ½ tbsp curry powder, ½ tbsp cornstarch
- 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.2 tbsp neutral oil
- 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.1 ¼ cups (300ml) chicken stock , 1 large onion
- Stir in the minced garlic, ginger, bell peppers, spices and seasoning. Continue to cook for a couple of minutes, adding a splash of stock if the pan gets too dry.4 cloves garlic, 1 tbsp minced fresh ginger, 1 red bell pepper, ½ tbsp curry powder, 1 tsp turmeric, 1 tsp ground cumin, ½ tsp salt
- Add the tomato paste and sugar and stir it to dissolve. Add the potatoes, remaining chicken stock and coconut milk.1 tbsp tomato paste, 1 tbsp palm sugar, 2 potatoes, 14 oz (400g) coconut milk
- Bring to a simmer, 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.2 lime leaves, 1 whole chili
- 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.lime juice, fresh cilantro, toasted coconut flakes, lime wedges
Video
Notes
- Leftovers and storage: Store leftovers in an airtight container for up to 3 days – the curry flavors will intensify even further! Freeze, in portions, for up to 2 months and thaw overnight in the fridge before reheating. To reheat, gently warm on the stovetop or the microwave, adding a splash of water to loosen the sauce as needed.
- Using chicken breast: If you prefer leaner chicken breasts over thighs, you are welcome to use them instead. Dice into chunky cubes, season and brown first before adding into the sauce.
- Coconut chicken curry variations: Feel free to add a variety of seasonal vegetables into your curry to make it stretch further. Green beans, snap peas, zucchini and spinach all work really well – add them a few minutes before the end of cooking so they retain their shape and color.
- Coconut cream will make this curry even creamier – light coconut milk on the other hand will shave off some calories... and some of the taste!
- Replace the spices with a spoonful or two of your favorite curry paste. This curry works well with Thai Red Curry Paste or Chinese Curry Paste. Add a little at first and increase the amount after tasting the sauce.
Nutrition
Calories: 832kcal | Carbohydrates: 17g | Protein: 42g | Fat: 67g | Saturated Fat: 30g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 224mg | Sodium: 919mg | Potassium: 964mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1194IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 6mg
