Description
Savory “creamy coconut chicken curry” brings Indian kitchen magic to your dinner table. Fragrant spices and silky coconut milk create a comforting meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (700 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Spices and Seasonings:
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala (optional, for extra warmth)
- 0.5 teaspoon paprika (optional, for color)
- Salt and black pepper, to taste
Base and Other Ingredients:
- 2 tablespoons coconut oil (or vegetable oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces / 400 milliliters) coconut milk (full-fat for creaminess)
- 0.5 cup (120 milliliters) chicken broth (or water)
- 1 tablespoon lime juice (or lemon juice)
Garnish:
- Fresh cilantro, chopped
- Red chili flakes (optional, for extra heat)
- Toasted coconut flakes (optional)
Instructions
- Prepare a robust cooking surface by warming coconut oil over medium-high heat, creating an ideal environment for searing protein.
- Enhance chicken pieces with strategic seasoning, ensuring complete salt and pepper coverage for maximum flavor development.
- Execute precise chicken searing technique, rotating pieces to achieve a golden-brown exterior that locks in succulent moisture, then temporarily relocate the meat.
- Utilize the same pan to maintain accumulated flavor foundations, introducing additional coconut oil for the next flavor stage.
- Transform raw onions through careful sautéing, coaxing out their natural sweetness and creating a aromatic base for the curry.
- Introduce minced garlic and ginger, allowing their intense aromatics to permeate the cooking environment and elevate the dish’s complexity.
- Activate a symphony of spices – curry powder, turmeric, cumin, paprika, and garam masala – toasting briefly to unleash their deepest essence.
- Incorporate coconut milk and chicken broth, whisking methodically to create a harmonious, silky sauce foundation.
- Reintegrate the seared chicken into the developing curry, allowing gentle simmering to marry flavors and ensure complete protein cooking.
- Brighten the final preparation with a splash of lime juice, calibrating seasoning to personal preference.
- Elevate presentation by adorning with fresh cilantro, fiery chili flakes, and delicately toasted coconut flakes.
- Accompany the curry with complementary starches like steamed rice, quinoa, or traditional naan bread for a complete culinary experience.
Notes
- Ensure chicken is at room temperature before cooking to guarantee even searing and prevent tough meat.
- Use bone-in chicken thighs for extra flavor and moisture if preferring richer taste compared to chicken breasts.
- Toast whole spices briefly before grinding to enhance their aromatic oils and create deeper, more complex flavor profile.
- Select full-fat coconut milk for creamier, more luxurious curry sauce that coats ingredients beautifully and provides rich mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 25 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg