Coconut Chicken Curry
A creamy, wholesome Coconut Chicken Curry that's quick to prepare and perfect for health-conscious eaters and busy families.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs Juicy and tender proteins that soak up flavor well.
- 2 tbsp Coconut oil Adds richness and a hint of tropical flavor.
- 1 large Onion Creates a sweet base when caramelized.
- 3 cloves Garlic cloves Enhances the aroma and depth.
- 1 inch Fresh ginger Provides warmth and a bit of spice.
- 2 tbsp Curry powder Delivers warm, aromatic flavor essential to any curry.
- 1 tsp Ground cumin Adds earthy undertones that complement the spice.
- 1 tsp Turmeric A splash of color and health benefits.
- 1 can Coconut milk Gives the dish its creamy mouthfeel without any dairy.
Instructions
Preparation
- Chop the onion finely. Aim for small pieces to ensure even cooking.
- Mince the garlic cloves and grate the fresh ginger. Set aside.
- Cut the boneless chicken thighs into manageable chunks for even cooking.
- Gather your spices and coconut milk, placing them nearby for easy access.
Cooking
- In a large pot, heat the coconut oil over medium heat until melted.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the chicken chunks to the pot, stirring to coat in the flavorful mix. Cook until the chicken is no longer pink, around 5-7 minutes.
- Sprinkle in the curry powder, ground cumin, and turmeric, stirring well to combine.
- Pour in the coconut milk, bringing the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 15 minutes.
Serving
- Once the chicken is tender and the sauce has thickened slightly, check the seasoning and adjust with more spices or salt if desired.
- Serve warm over rice or alongside your favorite grain, garnished with fresh herbs if desired.
Notes
Store leftovers in airtight containers for up to 4 days, or freeze for up to 3 months. Reheat in the oven or microwave.