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Coconut Chicken Curry

Coconut Chicken Curry
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Coconut Chicken Curry is a tropical delight that brings a burst of flavor to your dinner table. This easy-to-make dish combines tender chicken with a rich and creamy coconut milk sauce, infused with aromatic spices like ginger, turmeric, and red curry paste. Perfect for weeknight dinners or entertaining guests, this comforting curry pairs well with rice, naan, or quinoa. Whether you prefer it mild or spicy, Coconut Chicken Curry is customizable to suit every palate. With just 40 minutes from start to finish, this recipe guarantees a satisfying meal that’s sure to impress.

Ingredients

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  • 2 tablespoons coconut oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2-3 tablespoons red curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons butter
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 (14 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 2 teaspoons brown sugar
  • juice of 1 lime
  • salt and pepper, to taste
  • fresh cilantro leaves, for garnish

Instructions

  1. Heat coconut oil in a large skillet over medium-high heat. Sauté chopped onion until soft.
  2. Add minced garlic, red curry paste, tomato paste, grated ginger, and spices; cook until fragrant.
  3. Stir in butter and chicken pieces; brown for about 5 minutes.
  4. Mix in coconut milk, chicken broth, brown sugar, and lime juice; bring to a simmer.
  5. Reduce heat and let simmer uncovered for 20–25 minutes until sauce thickens and chicken is cooked through.
  6. Season with salt and pepper; serve hot garnished with cilantro.

Nutrition

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