Curry Coconut Chicken

Indulge in the rich, aromatic flavors of Curry Coconut Chicken, a comforting dish that's perfect for weeknight dinners or special occasions. Tender bite-sized pieces of seasoned chicken thighs are seared to golden perfection and simmered in a luscious sauce made with creamy coconut milk, bold curry powder, and a hint of turmeric. A touch of lime juice brightens the dish, while optional cayenne pepper adds customizable heat for spice lovers. This one-pan recipe comes together in just 45 minutes and pairs beautifully with steamed rice or warm naan, making it an effortless way to bring the warm and vibrant flavors of a classic curry to your table. Perfect for fans of easy coconut chicken recipes, this dish is a great option for satisfying comfort food with a tropical twist.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 lbs chicken thighs (boneless, skinless)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion (finely diced)
• 4 garlic cloves (minced)
• 1 tbsp fresh ginger (grated)
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp paprika
• 0.25 tsp cayenne pepper (optional, for heat)
• 14 oz coconut milk (full-fat, canned)
• 0.5 cup chicken broth
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp cilantro (chopped, for garnish)
• 0 rice or naan (for serving)

Directions

Step 1

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season the chicken with salt and black pepper, then set aside.

Step 2

Heat the olive oil in a large skillet or pan over medium heat. Once hot, add the chicken pieces in batches to avoid overcrowding. Sear each side for about 2-3 minutes until lightly browned. Remove the chicken from the pan and set aside.

Step 3

In the same skillet, add the diced onion. Sauté for 3-4 minutes until softened, stirring frequently. Then, add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the curry powder, turmeric, paprika, and cayenne pepper (if using). Cook the spices for 1 minute to release their aroma.

Step 5

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Return the seared chicken to the skillet along with any juices that may have accumulated. Stir to coat the chicken in the sauce.

Step 7

Cover the skillet and let it simmer for 15-20 minutes over low heat, stirring occasionally, until the chicken is fully cooked and tender.

Step 8

Stir in the lime juice and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve the Curry Coconut Chicken hot, garnished with chopped cilantro. Pair it with steamed rice or warm naan for a complete meal.

Nutrition Facts

Serving size	(1507.0g)

Amount per serving	% Daily Value*
Calories	2815.3

Total Fat 198.4g	0%
Saturated Fat 108.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 741.6mg	0%
Sodium 7349.1mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 13.6g	0%
Total Sugars 18.9g
Protein 193.3g	0%

Vitamin D 0IU	0%
Calcium 224.3mg	0%
Iron 30.9mg	0%
Potassium 3210.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 27.2%

Carbs: 10.1%