Recipe for Coconut Curry Chicken

Tender chicken, fragrant spices, and creamy coconut milk come together to create the rich, savory dish known as coconut curry chicken. This recipe can be served with rice, naan, or your own side dish and is ideal for a casual evening. Here are a few easy steps to help you make it.

Ingredients:

(four to six servings)

One and a half pounds (700 grams) of skinless, boneless chicken breasts or thighs, chopped into small pieces

One can of full-fat coconut milk (13.5 oz/400 ml) for creaminess

One medium onion, cut finely

Three minced garlic cloves

One inch of grated ginger

One or two freshly chopped red or green chilies (adjust for preferred level of heat)

Two tablespoons of curry powder (or a mixture of chili powder, turmeric, cumin, and coriander)

Ground turmeric, 1 teaspoon

One teaspoon of ground cumin

Ground coriander, 1 teaspoon

 One tablespoon of tomato paste

One cup of water or chicken broth

Two tablespoons of coconut or vegetable oil

One medium tomato, chopped

One sliced bell pepper (optional)

One cup of kale or spinach (optional, for extra greens)

To taste, add salt and pepper.

As a garnish, use fresh basil or cilantro.

slices of lime for serving

Directions:

To prepare the chicken, add 1 tsp curry powder, salt, and pepper to the pieces. While you get the other ingredients ready, set aside to marinate.

Sauté the Aromatics:

In a big saucepan or skillet, heat the oil over medium heat. Cook for 3–4 minutes after adding the chopped onion, or until it becomes tender. Add the chopped chilies, grated ginger, and minced garlic, and simmer for a further one to two minutes, or until aromatic.

Add the Spices:

Add the turmeric, cumin, coriander, and curry powder. Coat the aromatics and onions with the spices by giving them a good stir. To release the flavors of the spices, roast them for one to two minutes.

 

Prepare the chicken:

 Add the chicken pieces after pushing the onion-spice mixture to the side of the pan. For around three to four minutes, sear the chicken on all sides until it is lightly browned. This step gives the dish more taste depth.

Add the Liquids:

Add the tomato paste and chopped tomato and stir until thoroughly combined. Stir to get a smooth sauce after adding the chicken broth and coconut milk. Heat the mixture until it simmers gently.

Curry Simmering:

Lower the heat to low and simmer the curry for 15 to 20 minutes, stirring now and then. To preserve their texture and color, add spinach or bell peppers in the final 5 to 10 minutes of cooking.

Modify Seasoning:

If necessary, add more spices or salt and pepper after tasting the curry. Simmer for a few more minutes to reduce if you want a thicker sauce. Add a little water or broth for a thinner consistency.

After taking the curry off of the stove, add some fresh basil or cilantro as a garnish before serving. Serve hot over quinoa, steamed rice, or naan bread. Squeeze in some lime juice for a zesty, vibrant finish.

Success Advice
Before grinding, toast whole spices (such as cardamom, cumin, and coriander seeds) for a deeper taste.

For an umami kick, add a little soy sauce or fish sauce.

Reduce the amount of chile or take off the seeds before chopping if you want a milder curry.

As the flavors develop, leftovers taste even better the next day.

Savor this dish of soothing, fragrant Coconut Curry Chicken that is sure to please!