Description
A rich and creamy Coconut Chicken Curry featuring tender chicken thighs simmered in a fragrant blend of curry spices, coconut milk, and tomatoes, finished with fresh lime juice and cilantro. This Indian-inspired gluten-free and dairy-free dish is perfect for a flavorful weeknight meal.
Ingredients
Scale
Chicken and Spices
- 2 tablespoons coconut oil or vegetable oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
Liquids and Sweetener
- 1 can (14 ounces) coconut milk
- 1 cup crushed tomatoes
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- Juice of 1/2 lime
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the Chicken: Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add to the skillet and sauté until lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook for 3 to 4 minutes until the onion is softened and the mixture is fragrant.
- Add Spices: Stir in the curry powder, turmeric, cumin, and paprika. Toast the spices with the aromatics for about 1 minute to release their flavors.
- Create the Sauce: Pour in the coconut milk, crushed tomatoes, chicken broth, and brown sugar. Stir well to combine everything into a smooth sauce.
- Simmer: Return the browned chicken pieces to the skillet. Reduce the heat to low and let the curry simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
- Finish and Garnish: Stir in the juice of half a lime to add brightness to the curry. Sprinkle the chopped fresh cilantro on top before serving.
Notes
- This curry is excellent served with steamed basmati rice or warm naan bread.
- For added nutrition and texture, include vegetables like diced bell peppers, spinach, or peas during the simmering stage.
- To adjust the heat level, add chili powder or fresh chopped chilies according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg
