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Coconut Curry Chicken

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Coconut Curry Chicken is a rich, flavorful dish featuring tender chicken in a creamy coconut milk sauce infused with warm spices. Easy to make, it’s perfect for weeknights or entertaining. Serve over rice or with naan for a satisfying meal!

Ingredients

Scale
  • 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 tbsp curry powder
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp vegetable oil (for cooking)
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional, for heat)
  • ½ cup chicken broth (optional, for a thinner sauce)
  • Fresh cilantro for garnish (optional)
  • Cooked jasmine rice or naan for serving

Instructions

  1. Prepare Ingredients: Chop chicken into bite-sized pieces, mince garlic, and grate ginger.
  2. Sauté Aromatics: Heat oil in a large skillet over medium heat. Add garlic and ginger, sauté for about 1 minute until fragrant.
  3. Cook Chicken: Add chicken pieces, season with salt and pepper, and cook until browned on all sides (about 5-7 minutes).
  4. Make the Sauce: Pour in coconut milk, soy sauce, and curry powder. Stir well and let it simmer for 10-15 minutes until the sauce thickens slightly. Add chicken broth if needed for a thinner sauce.
  5. Finish & Serve: Stir in lime juice just before serving. Garnish with fresh cilantro and serve over jasmine rice or with warm naan.

Nutrition

Keywords: Use fresh ingredients for optimal flavor. Adjust spice levels by modifying the amount of curry powder used; start small if unsure. Add vegetables like bell peppers or spinach for extra nutrition.

Find it online: https://masonrecipes.com/easy-coconut-curry-chicken-recipe/