Description
A flavorful and creamy Coconut Chicken Curry made with tender chicken thighs simmered in a rich blend of coconut milk, aromatic spices, and fresh ingredients. This comforting dish is perfect served over steamed rice for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 1/2 cup frozen peas
- 2 cups cooked rice
Instructions
- Heat the Oil: Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Sauté Onion: Once the oil is hot, add the chopped onion and sauté for about 5 minutes, until the onion becomes soft and translucent.
- Add Aromatics: Add the minced garlic and grated ginger to the skillet, stirring constantly for about 1 minute until fragrant.
- Add Spices: Sprinkle the curry powder, ground turmeric, ground cumin, chili powder, ground cinnamon, ground coriander, and ground cloves into the skillet, stirring to combine with the onion, garlic, and ginger mixture.
- Bloom Spices: Cook the spice mixture for about 1-2 minutes, allowing the spices to bloom and become aromatic.
- Add Liquids: Pour in the coconut milk and chicken broth, stirring until well mixed.
- Add Chicken: Add the chicken pieces to the skillet, making sure they are submerged in the sauce.
- Season and Simmer: Stir in the tomato paste, brown sugar, salt, and black pepper, and bring the mixture to a gentle simmer.
- Cook Chicken: Cover the skillet and let the chicken cook for about 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Add Final Ingredients: Stir in the lime juice, chopped cilantro, and frozen peas, allowing them to heat through for about 3-4 minutes.
- Serve: Serve the coconut chicken curry over the cooked rice, ensuring each serving gets plenty of sauce.
- Enjoy: Enjoy your dish immediately while it’s hot!
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful meat.
- Adjust spice levels by modifying the amount of chili powder according to your heat preference.
- For a creamier curry, opt for full-fat coconut milk.
- You can substitute frozen peas with fresh if available.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
