Description
A flavorful and creamy Coconut Curry Chicken dish made with tender chicken pieces simmered in a rich coconut milk and spice-infused sauce. Perfectly balanced with aromatic spices like curry powder, cumin, turmeric, and a hint of heat from cayenne pepper, this recipe serves 4 and pairs beautifully with basmati rice or naan bread for a comforting meal.
Ingredients
Scale
Chicken and Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon oil (coconut or vegetable)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) full-fat coconut milk
- 0.5 cup chicken broth or water
- 1 tablespoon tomato paste
- Juice of 0.5 lime or lemon
- Fresh cilantro or parsley for garnish
- Cooked basmati rice or naan, for serving
Spices and Seasonings
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric
- 0.5 teaspoon paprika (optional for color)
- 0.25 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 teaspoon sugar
Instructions
- Sear Chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches and sear until lightly browned on all sides, about 2–3 minutes per side. Remove and set aside to keep warm.
- Sauté Aromatics: In the same pan, reduce heat to medium. Add more oil if needed. Sauté the chopped onion until translucent, approximately 3–4 minutes. Add the minced garlic and grated ginger, stirring constantly for about 1 minute to release their fragrant flavors.
- Toast Spices: Sprinkle in curry powder, ground cumin, turmeric, paprika, cayenne pepper, salt, and black pepper. Toast the spices in the pan for 1–2 minutes, stirring frequently, to enhance their aroma and flavor.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook for another minute to develop its richness. Pour in the full-fat coconut milk and chicken broth or water, scraping any browned bits off the bottom of the pan for added flavor. Stir everything together well.
- Simmer Chicken: Return the seared chicken pieces along with their juices back to the pan. Stir to coat the chicken in the sauce. Simmer uncovered on low heat for 15–20 minutes until the sauce thickens and the chicken is fully cooked through.
- Finish and Season: Stir in the juice of half a lime or lemon. Taste the curry sauce and adjust seasoning with additional salt, pepper, or sugar if needed. Garnish with fresh cilantro or parsley.
- Serve: Serve the coconut curry chicken hot over cooked basmati rice or with warm naan bread, spooning plenty of the flavorful sauce on top for a satisfying meal.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful curry if preferred over breasts.
- Adjust cayenne pepper quantity to control the spice level to your liking.
- Full-fat coconut milk gives the richest, creamiest sauce; light coconut milk can be used but will result in a thinner curry.
- Adding tomato paste enhances the depth and color of the sauce but can be omitted if unavailable.
- Serve with rice or naan to soak up the delicious curry sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
