Coconut Chicken Curry

There’s something so comforting about a warm bowl of Coconut Chicken Curry. I remember the first time I tasted it; the fragrant aroma filled my kitchen, drawing my family closer. It was a chilly evening, and I wanted to create something special. The combination of creamy coconut, tender chicken, and spices is a hug in a bowl. Every spoonful reminded me of the tropical flavors that instantly transport you to a sunny paradise. If you’ve ever craved a dish that’s both comforting and exotic, this Coconut Chicken Curry is your answer. I love how easy it is to make yet feels indulgent, making it perfect for a weeknight dinner or a cozy gathering with friends. Let me share with you how to bring this delightful dish to your table.

Essential Ingredients for Coconut Chicken Curry

When it comes to making Coconut Chicken Curry, each ingredient plays a crucial role in creating that rich, mouthwatering flavor. The balance of spices and creamy coconut milk results in a beautiful harmony of tastes. Let’s dive into the key players that make this dish so special.

• 1 tablespoon olive oil: This is the foundation of the dish, providing a rich base to sauté our aromatics and bring out their flavors.
• 1 small yellow onion, chopped: Adding sweetness and depth, the onion is essential for a flavorful curry.
• 2 carrots, peeled and sliced ¼-inch thin: They add a lovely sweetness and texture that balances the spices beautifully.
• 3 garlic cloves, minced: Garlic enhances the overall flavor profile, creating a fragrant base.
• 1 inch fresh ginger, minced: A key ingredient for warmth and spice, ginger adds a zesty kick.
• 4 teaspoons curry powder: This spice blend is what gives the curry its unique flavor and character.
• 1 teaspoon ground cumin: Adding a toasty flavor, cumin complements the curry powder perfectly.
• 1 (15-ounce) can crushed tomatoes: They provide acidity and richness to the sauce.
• 1 (15-ounce) can full-fat coconut milk: This is the star of the dish, creating a creamy, luxurious sauce.
• fine sea salt: Essential for seasoning and enhancing flavors.
• 1 ¼ pounds boneless skinless chicken thighs: Tender and juicy, chicken thighs are the perfect protein for this dish.
• 1 tablespoon fresh lime juice: For brightness and acidity, lime juice elevates the flavors.
• 1 tablespoon maple syrup: A touch of sweetness balances the dish and rounds out the flavors.
• ½ cup fresh cilantro, roughly chopped: Adds freshness and a pop of color to the final dish.

How to Cook Coconut Chicken Curry

Cooking Coconut Chicken Curry is a delightful journey of flavors and aromas. The steps are simple, and before you know it, you’ll have a comforting dish ready to enjoy. Let’s get started!

1. Preheat a large, deep skillet with a lid over medium-high heat on the stovetop. Once the surface is hot, add the olive oil and let it warm up for a minute.
2. Add the chopped onion and carrots to the skillet. Sauté them until they start to soften, about five minutes. You’ll know they’re ready when the onion becomes translucent and fragrant.
3. Stir in the minced garlic, ginger, curry powder, and ground cumin. Cook for one more minute, stirring frequently until the spices become aromatic. This step is essential, as it releases the flavors.
4. Pour in the can of crushed tomatoes and the can of coconut milk. Season with one teaspoon of salt, then stir until the coconut solids have melted and everything combines nicely. The mixture should look creamy and well-blended.
5. Carefully place the chicken thighs in the liquid. Sprinkle another teaspoon of salt over the tops, ensuring they are well-seasoned. Bring the mixture to a boil, then reduce the heat.
6. Once the liquid is bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Cook for 15 to 20 minutes, or until each chicken thigh reaches 165ºF in the thickest part according to an instant-read thermometer. You’ll know it’s done when the chicken is tender and juicy.
7. Use tongs to carefully transfer the chicken to a cutting board. Shred the chicken using two forks; it should fall apart easily if cooked well.
8. Return the shredded chicken to the pot with the sauce. Season the sauce with lime juice, maple syrup, cilantro, and additional salt if needed. This is where the magic happens—tasting and adjusting the seasoning to your preference will elevate the dish.
9. Serve the Coconut Chicken Curry over a bed of cooked rice, garnishing with extra cilantro if you like. The rice will soak up the flavorful sauce, making every bite even more delicious.

Tips and Tricks about Coconut Chicken Curry

Making Coconut Chicken Curry is a delightful experience, and I’ve gathered some tips to ensure yours turns out perfect every time. Here are my best suggestions:

• Storage: Store leftover curry in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave until warm.
• Freezing: You can freeze Coconut Chicken Curry for up to three months. Just make sure to cool it completely before transferring it to an airtight container.
• Pairing: This dish pairs wonderfully with jasmine rice or naan. Both help soak up the flavorful sauce.
• Customization: Feel free to add in veggies like bell peppers or spinach for added nutrition and flavor.
• Spice Level: Adjust the spice level according to your preference by adding more or less curry powder.
• Garnish: Top your curry with toasted nuts or a dollop of yogurt for added richness.

Serving Options for Coconut Chicken Curry

Serving Coconut Chicken Curry can be as creative as you want. Here are some ideas to elevate your meal:

• With Rice: Serve over fluffy jasmine or basmati rice to soak up all that delicious sauce. You can also use brown rice for a healthier option.
• With Naan: Pair with warm naan bread for a truly authentic experience. It’s perfect for scooping up the curry!
• As a Soup: Add more broth for a soup-like consistency, perfect for a cozy lunch option.
• Garnishing: Fresh herbs like cilantro or parsley can brighten the dish. A squeeze of lime right before serving adds a fresh zing!
• Special Occasions: This dish is great for gatherings; serve it at dinner parties or family get-togethers, and watch everyone dig in!
• Lunch Ideas: Leftover curry makes a delicious lunch. Serve it cold or reheated, paired with a side salad.

FAQ

Conclusion

Coconut Chicken Curry is a dish that beautifully combines the richness of coconut milk with the warmth of spices, creating a comforting meal anyone can enjoy. I encourage you to try making this curry in your kitchen; it’s not only simple but also a fantastic way to explore tropical flavors. So grab your ingredients and get cooking!

Coconut Chicken Curry

The ultimate comfort food, Coconut Chicken Curry is creamy, flavorful, and a perfect easy weeknight dinner. With tender chicken simmered in a fragrant coconut sauce, it’s sure to become a family favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 medium carrots, peeled and sliced ¼-inch thin
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 4 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 can crushed tomatoes 15-ounce can
• 1 can full-fat coconut milk 15-ounce can
• fine sea salt
• 1 ¼ pounds boneless skinless chicken thighs
• 1 tablespoon fresh lime juice
• 1 tablespoon maple syrup
• ½ cup fresh cilantro, roughly chopped

Equipment

• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife
• Peeler
• Mixing Bowl
• Large Pot
• Frying Pan

Method

 

1. Preheat a large, deep skillet with a lid over medium-high heat on the stovetop. Once the surface is hot, add the olive oil and let it warm up for a minute.
2. Add the chopped onion and carrots to the skillet. Sauté them until they start to soften, about five minutes. You’ll know they’re ready when the onion becomes translucent and fragrant.
3. Stir in the minced garlic, ginger, curry powder, and ground cumin. Cook for one more minute, stirring frequently until the spices become aromatic. This step is essential, as it releases the flavors.
4. Pour in the can of crushed tomatoes and the can of coconut milk. Season with one teaspoon of salt, then stir until the coconut solids have melted and everything combines nicely. The mixture should look creamy and well-blended.
5. Carefully place the chicken thighs in the liquid. Sprinkle another teaspoon of salt over the tops, ensuring they are well-seasoned. Bring the mixture to a boil, then reduce the heat.
6. Once the liquid is bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Cook for 15 to 20 minutes, or until each chicken thigh reaches 165ºF in the thickest part according to an instant-read thermometer. You’ll know it’s done when the chicken is tender and juicy.
7. Use tongs to carefully transfer the chicken to a cutting board. Shred the chicken using two forks; it should fall apart easily if cooked well.
8. Return the shredded chicken to the pot with the sauce. Season the sauce with lime juice, maple syrup, cilantro, and additional salt if needed. This is where the magic happens—tasting and adjusting the seasoning to your preference will elevate the dish.
9. Serve the Coconut Chicken Curry over a bed of cooked rice, garnishing with extra cilantro if you like. The rice will soak up the flavorful sauce, making every bite even more delicious.

Notes

• Tip: Nutrition information is for 1 of 4 servings. This information is automatically calculated and is just an estimate, not a guarantee.
• Chicken Note: I use chicken thighs for faster cooking, but you can swap chicken breasts if you prefer. Cooking whole chicken breasts may take longer, but you can cut them into 1-inch pieces to speed up the cooking time.
• Crushed Tomatoes Note: I use crushed tomatoes that are not salted. If the can you have is salted, start with less salt than this recipe calls for and season to taste. If you can’t find a 15-ounce can of crushed tomatoes, use diced tomatoes instead.

Previous PostChicken Tomatillo Soup

Next Post Chicken Thighs with Artichoke Hearts and Feta Cheese

Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.