Coconut Chicken Curry
A rich and creamy coconut chicken curry infused with warm spices and a hint of tangy tomato, perfect for a comforting meal that blends vibrant flavors and smooth texture.
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Ingredients
- 600 gramsboneless, skinless chicken thighs
cut into bite-sized pieces
- 2 tablespoonscoconut oil
- 1 mediumyellow onion
finely chopped
- 3 clovesgarlic cloves
minced
- 1 tablespoonfresh ginger
grated
- 2 tablespoonscurry powder
- 1 teaspoonground turmeric
- 1 teaspoonground cumin
- 0 ¼ teaspooncayenne pepper
optional, adjust to taste
- 2 tablespoonstomato paste
- 400 mlcanned coconut milk
full fat for creaminess
- 120 mlchicken broth
- 1 teaspoonsalt
or to taste
- 0 ½ teaspoonblack pepper
freshly ground
- 0 ¼ cupfresh cilantro
chopped, for garnish
- 4 pieceslime wedges
for serving
Instructions
Heat coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger, stir frequently for 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook the spices with the onion mixture for about 1 minute to release their aromas.
Add the chicken pieces to the pan and cook until they begin to brown on all sides, about 5-7 minutes.
Mix in the tomato paste and cook for 1-2 minutes to reduce its raw flavor.
Pour in the coconut milk and chicken broth, stir to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let it cook for 15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Season the curry with salt and freshly ground black pepper to taste. Remove from heat.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
