Description
Tender Chicken Curry Simmered in Coconut & Spices is a comforting, aromatic dish with juicy chicken in a creamy coconut sauce infused with fragrant spices. Perfect for weeknight dinners or special gatherings.
Ingredients
- 1 ½ pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons coconut oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ½ teaspoon chili powder (adjust for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (14 oz / 400ml) coconut milk
- 1 cup (240ml) chicken broth or water
- 2 medium tomatoes, chopped
- 1 tablespoon lime juice
- Fresh cilantro leaves for garnish
Instructions
- Heat coconut oil in a large skillet or pot over medium heat.
- Add onions and sauté until translucent and lightly golden, about 5 minutes.
- Stir in garlic and ginger; cook 1–2 minutes until fragrant.
- Add curry powder, cumin, turmeric, and chili powder; toast for 30 seconds.
- Add chicken pieces and stir until coated; cook 5–6 minutes until lightly browned.
- Add coconut milk, chicken broth, and chopped tomatoes; stir, reduce heat, and simmer 20–25 minutes until chicken is tender and sauce thickens.
- Stir in lime juice and season with salt and black pepper to taste.
- Garnish with fresh cilantro and serve hot with steamed rice, naan, or quinoa.
Notes
- Marinate chicken in yogurt and spices for 30 minutes for extra depth.
- Use full-fat coconut milk for a richer curry.
- Adjust chili powder or fresh chilies to your preferred heat level.
- Leftovers taste even better the next day.
- Add vegetables like spinach, zucchini, or sweet potato for variation.
- Substitute shrimp or tofu for chicken for pescatarian/vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Curry / Simmer
- Cuisine: Indian / Asian