Description
This Coconut Chicken Curry is a heartwarming dish that brings comfort and flavor in under an hour.
Ingredients
- For the Base
- 2 tablespoons Coconut Oil (can substitute with vegetable oil)
- 1 medium Onion (use shallots for a milder flavor)
- 2 cloves Garlic (fresh is preferred, but garlic powder can suffice)
- 1 tablespoon Fresh Ginger (ground ginger can be an alternative)
- For the Spice Blend
- 2 tablespoons Red Curry Paste (adjust based on desired heat level)
- 1 tablespoon Curry Powder (experiment with different brands)
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander (can replace with ground cumin)
- 1/2 teaspoon Cayenne Pepper (omit for milder dish)
- For the Sauce
- 2 tablespoons Butter (can replace with vegan butter)
- 1 can Full-fat Coconut Milk (light coconut milk can be an alternative)
- 1 cup Chicken Broth (substitute with vegetable broth for vegetarian)
- 1 tablespoon Brown Sugar (honey can be a substitute)
- 2 tablespoons Lime Juice (lemon juice can be used interchangeably)
- Salt, to taste
- Pepper, to taste
- For the Chicken
- 1 pound Boneless, Skinless Chicken Thighs (breasts can be substituted)
- Garnish
- 1/4 cup Fresh Cilantro Leaves (parsley can be an alternative)
Instructions
1. Heat coconut oil in a large skillet over medium-high heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Stir in minced garlic, red curry paste, fresh ginger, and spices. Cook for 1–2 minutes until fragrant.
3. Mix in the butter and chicken thighs. Sauté until browned on all sides, about 5–7 minutes.
4. Pour in the coconut milk, chicken broth, brown sugar, and lime juice. Bring to a gentle simmer.
5. Let the curry cook uncovered for 20–25 minutes until the chicken is tender and the sauce thickens.
6. Garnish with fresh cilantro leaves and serve warm over rice or with naan.
Notes
Feel free to personalize your Coconut Chicken Curry by adjusting spices or adding your favorite vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg