Description

Golden Coconut Chicken Curry is a flavorful and aromatic dish featuring tender chicken pieces simmered in a rich, creamy coconut milk and curry-spiced sauce. This easy stovetop recipe brings together the warmth of turmeric, cumin, ginger, and garlic with a hint of lime for a perfect balance, ideal to serve over jasmine rice or with naan bread for a comforting meal.

Ingredients

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Main Ingredients

1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
1 tablespoon coconut oil or vegetable oil
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes (optional)
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth or water
1 tablespoon fish sauce or soy sauce
1 teaspoon brown sugar
Salt and pepper to taste
Juice of 1/2 lime

For Garnish (optional)

Chopped fresh cilantro
Sliced red chili
Lime wedges

For Serving

Steamed jasmine rice or naan bread

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Instructions

Prepare the base: Heat the coconut oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until the onion is soft and translucent, building a flavorful foundation for the curry.
Add aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant, to infuse the dish with warmth and depth.
Toast the spices: Add the yellow curry powder, ground turmeric, cumin, and optional chili flakes to the pan. Cook for 1 minute while stirring to toast the spices and enhance their flavors.
Cook the chicken: Add the bite-sized chicken pieces to the skillet and stir well to coat them with the spices. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Add liquids and seasoning: Pour in the full-fat coconut milk and chicken broth. Stir in the fish sauce or soy sauce, brown sugar, and season with a pinch of salt and pepper. Bring the mixture to a simmer.
Simmer the curry: Reduce the heat to low and let the curry cook uncovered for 15 to 20 minutes. This allows the chicken to cook through fully and the sauce to thicken and develop rich flavors.
Finish with lime: Stir in the fresh lime juice to brighten the curry. Taste and adjust seasoning as needed for balance.
Serve: Serve the golden coconut chicken curry hot over steamed jasmine rice or with warm naan bread. Garnish with chopped cilantro, sliced red chili, and lime wedges if desired for extra freshness and color.

Notes

To make this recipe vegetarian, substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Add vegetables such as spinach, bell peppers, or sweet potatoes to increase texture, color, and nutritional value.
Using full-fat coconut milk provides a rich and creamy texture, but light coconut milk can be used for a lower-calorie option.
If you prefer less heat, omit the chili flakes or adjust to your taste.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired