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Coconut Chicken Curry

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A comforting Coconut Chicken Curry brimming with vibrant aromas and rich flavors, perfect for weeknight dinners.

Ingredients

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  • 2 tablespoons coconut oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2–3 tablespoons red curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons butter
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 (14 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 2 teaspoons brown sugar
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro leaves, for garnish

Instructions

  1. Warm the coconut oil in a large, deep skillet over medium-high heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Stir in garlic, curry paste, tomato paste, ginger, curry powder, turmeric, coriander, and cayenne pepper. Cook for 1-2 minutes until fragrant.
  4. Add butter and chicken pieces, stirring to coat with the spices. Cook for 5 minutes, until browned.
  5. Stir in coconut milk, chicken broth, brown sugar, and lime juice. Bring to a simmer.
  6. Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
  7. Season with salt and pepper to taste.
  8. Serve hot with steamed rice or naan bread, garnished with fresh cilantro leaves.

Notes

For a milder dish, reduce the cayenne pepper or skip it altogether. You can also add vegetables like bell peppers or carrots for extra nutrition.

Nutrition

Find it online: https://sousviderecipe.com/coconut-chicken-curry/