Quick and Easy Coconut Chicken Curry

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Sauteing, Simmering

Cuisine: Indian, Thai

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 380

Description

This quick and easy coconut chicken curry recipe delivers a rich, creamy, and aromatic experience, blending tender chicken with vibrant spices and luscious coconut milk.

Ingredients

1½ lbs of boneless, skinless chicken thighs
1 can of full-fat unsweetened coconut milk
1 large yellow onion, finely diced
4 cloves of garlic, minced
1 inch piece of fresh ginger, grated or minced
2 tablespoons of tomato paste
2 tablespoons of olive oil or vegetable oil or coconut oil
2 tablespoons of curry powder
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
2 tablespoons of Thai red curry paste
1/2 teaspoon of garam masala
1 small bay leaf (optional)
2 green cardamom pods (optional)
1 small cinnamon stick (optional)
3 cloves (optional)
1 teaspoon of brown sugar
1 tablespoon of fresh lime juice
1/4 cup of fresh cilantro, roughly chopped, for garnish
1/2 cup of chicken stock or water
1 cup of mixed vegetables (diced bell peppers, spinach, frozen peas, sliced mushrooms)
Salt and freshly ground black pepper, to taste
Steamed basmati or jasmine rice or naan bread, to serve

Cooking Instructions

1
Mise en Place
- Before even thinking about turning on the stove, it is wise to get organized.
- This is what culinary professionals refer to as 'mise en place', everything in its place.
- Dice the onion, mince the garlic and ginger, and cut the chicken thighs into uniform 1-inch cubes.
- This meticulous preparation ensures even cooking and a smooth, efficient cooking process, allowing one to focus on the development of flavors rather than scrambling for ingredients.
2
Bloom Your Spices
- Place a large skillet or Dutch oven over medium-high heat.
- Add 1-2 tablespoons of olive oil (or ghee for extra richness, as some culinary experts suggest for a deeper flavor profile ).
- Once the oil shimmers, add the diced onion and a pinch of salt.
- Sauté, stirring occasionally, for about 5-7 minutes until the onion is beautifully translucent and just starting to brown at the edges.
- This initial stage is crucial for building the foundational flavor of the curry, allowing the natural sweetness of the onions to develop.
- Next, stir in the minced garlic and grated ginger.
- Cook for just 1 minute until fragrant.
- Care must be taken not to let it burn, as burned garlic and ginger can impart a bitter taste.
- Immediately follow with the dry spices: curry powder, turmeric, cumin, coriander, and paprika.
- Stir constantly for about 1-2 minutes.
- A noticeable change will occur as the spices become incredibly fragrant and slightly darker.
- This is the "blooming" or "toasting" stage, where the heat releases their essential oils, intensifying their flavor dramatically.
- This is a non-negotiable step for a truly flavorful curry, as it prevents a raw, powdery taste in the final dish and unlocks the full aromatic potential of each spice.
3
Build the Base
- Add the tomato paste (or crushed tomatoes) to the pan.
- Stir it into the spice-onion mixture and cook for another 2-3 minutes, allowing it to deepen in color and lose its raw edge.
- This step adds a crucial layer of tang and richness to the sauce.
- Next, add the cubed chicken thighs to the pan.
- Toss them well to coat them in that incredible aromatic spice paste.
- For this quick curry, the aim is maximum flavor absorption.
- While some chicken curry recipes suggest browning chicken first to develop a crust, adding it directly to the sauce allows it to poach gently and soak up all the flavors, making it incredibly tender.
- Cook for about 3-5 minutes, stirring, until the chicken is no longer pink on the outside.
4
Build the Sauce
- Pour in the full can of unsweetened full-fat coconut milk.
- Stir everything gently to combine, ensuring the chicken is submerged in the luscious sauce.
- Add the brown sugar and a good pinch of salt and black pepper.
5
Simmer Gently
- Bring the mixture to a gentle simmer over medium heat.
- Once it starts to bubble, reduce the heat to medium-low.
- Cover the pan partially (or fully if a thinner sauce is preferred) and let it simmer for 15-20 minutes, or until the chicken is cooked through and fork-tender, and the sauce has thickened to the desired consistency.
- Stir occasionally to prevent sticking.
- A gentle simmer is key to maintaining the creamy texture of the coconut milk and preventing it from curdling.
- If using optional vegetables like bell peppers, add them about 10 minutes into the simmer to ensure they cook through but retain some texture.
- If using quick-cooking greens like spinach or frozen peas, add them in the last 5 minutes of simmering, allowing them just enough time to wilt or heat through without becoming overcooked.
6
Finish & Season
- Remove the pan from the heat.
- Stir in the fresh lime juice.
- This step is critical, as the acidity adds a crucial bright, tangy note that cuts through the richness of the coconut milk and awakens all the flavors, providing a refreshing contrast.
- Finally, stir in the garam masala (if using) and a generous handful of fresh chopped cilantro.
- Give the coconut chicken curry one last taste and adjust salt or any other seasoning as needed.
7
Serve
- Ladle your coconut chicken curry over fluffy basmati or jasmine rice, or serve with warm naan bread for scooping up every last drop of that incredible sauce.
- Garnish with extra cilantro and lime wedges.

Nutrition Facts

Servings 4

Serving Size Approximately 1 cup (240g)

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 18g90%
Cholesterol 60mg20%
Sodium 480mg20%
Potassium 550mg16%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 4g
Protein 28g57%

Vitamin A 600 IU
Vitamin C 10 mg
Calcium 40 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Blooming Spices: Do not skip the step of cooking the dry spices in oil for 1-2 minutes after the aromatics. This crucial process releases their full flavor and aroma, preventing a raw, powdery taste in the final dish.
Gentle Simmering: Once the coconut milk is added, maintain a gentle simmer, avoiding a rapid boil. High heat can cause the coconut milk to separate or curdle, leading to an undesirable texture.
Chicken Tenderness: If using chicken breast, be mindful not to overcook it, as it can dry out quickly. Chicken thighs are more forgiving and will remain juicy.
Taste and Adjust: Seasoning is dynamic. Taste the curry before serving and adjust salt, sweetness (brown sugar), or acidity (lime juice) as needed. Different brands of curry powder or coconut milk can vary in saltiness and sweetness.
Fresh Finishers: The fresh lime juice and cilantro added at the end are not just garnishes; they provide a vital burst of freshness and acidity that brightens the entire dish and balances the richness.

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