Description
A bold yet comforting coconut chicken curry made with tender chicken thighs, creamy coconut milk, and aromatic spices. Perfect for weeknight dinners or meal prep favorites.
Ingredients
2 tablespoons avocado oil
1.5 pounds boneless, skinless chicken thighs, chopped
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1 (13.5 oz) can full-fat coconut milk
1/2 cup chicken broth
1 tablespoon tomato paste
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
Heat oil in a sauté pan over medium heat. Add onions and cook until translucent.
Add garlic and ginger; sauté until fragrant.
Add in curry powder, turmeric, paprika, and red pepper flakes. Cook for 30 seconds.
Add chicken, season with salt and pepper, and let it brown for 5–7 minutes.
Stir in tomato paste, coconut milk, and broth. Mix well.
Simmer over low heat for 20 minutes, covered.
Uncover and cook an additional 5–10 minutes to thicken curry.
Garnish with cilantro and serve hot with rice or naan.
Notes
Use chickpeas or tofu for a vegetarian version.
Add vegetables like spinach or bell pepper for extra nutrition.
Freezes well for up to 3 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Calories: 420
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
Keywords: COCONUT CHICKEN CURRY, easy dinner recipes, curry with coconut milk, creamy chicken curry, dairy-free curry