Description
This creamy chicken coconut curry is a flavorful and hearty dish perfect for a cozy dinner. Made with tender chicken thighs or breasts simmered in a fragrant blend of spices, coconut milk, and fresh ingredients, it’s easy to prepare, great for meal prepping, and freezes well.
Ingredients
Protein and Spices
- 2 pounds boneless, skinless chicken thighs or breasts – thighs preferred
- 1 tablespoon ground paprika
- 2 teaspoons kosher salt plus additional as needed
- 2 teaspoons curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
Vegetables and Aromatics
- 1 large yellow onion
- 4 garlic cloves
- 1 inch piece of ginger (about 1 tablespoon minced)
- 1 red bell pepper
Other Ingredients
- 3 tablespoons coconut oil or canola oil, plus additional as needed
- 1 (13-ounce) can unsweetened full-fat coconut milk
- 1 ½ tablespoons fish sauce plus additional to taste
- 1 tablespoon freshly squeezed lime juice plus additional lime wedges for serving
- 1 cup roughly chopped fresh cilantro, divided
- Cooked rice, cauliflower rice, or homemade naan, for serving
Instructions
- Marinate the Chicken: Cut the chicken into 1-inch pieces and place in a large bowl. Sprinkle with paprika, salt, curry powder, turmeric, and cayenne pepper. Toss well to coat the chicken evenly and set aside while preparing the other ingredients.
- Prepare Aromatics and Vegetables: Finely dice the yellow onion, mince the garlic and ginger, and slice the red bell pepper into thin strips, then cut these strips in half crosswise for shorter pieces.
- Sauté Onions: In a Dutch oven or large, sturdy pot, heat the coconut or canola oil over medium heat until warm. Add the diced onions, then reduce the heat to medium-low and gently sauté until translucent and soft, about 10 minutes, ensuring they do not brown.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking continuously for about 1 minute until the mixture is very fragrant.
- Cook Chicken: Add the marinated chicken pieces to the pot and increase the heat to medium. Cook for 1 minute while stirring continuously to bloom the spices. If the mixture starts sticking, add a little more oil as necessary.
- Add Liquids and Simmer: Pour in the coconut milk and fish sauce, stirring to combine. Bring to a rapid simmer—avoid a full boil. Let simmer for 10 minutes to develop the flavors.
- Add Bell Pepper and Continue Simmering: Stir in the bell pepper slices and continue simmering for another 10 minutes until the chicken is cooked through and the pepper is tender. Stir occasionally to prevent sticking.
- Finish with Lime and Cilantro: Remove from heat, stir in the lime juice and half of the chopped cilantro. Taste and adjust seasoning with more salt or fish sauce if needed.
- Serve: Serve the coconut curry over warm cooked rice, cauliflower rice, or with homemade naan. Garnish with the remaining fresh cilantro and additional lime wedges for squeezing.
Notes
- Use rubber gloves when handling chicken coated with turmeric to prevent staining your hands.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm the curry gently on the stovetop over medium heat or in a microwave. The sauce may thicken but will loosen with stirring; add a splash of water or broth if necessary.
- Freeze leftovers in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
