Description
Indulge in the aromatic flavors of this Golden Coconut Chicken Curry that combines tender chicken pieces with a rich coconut milk sauce infused with warm spices. This Indian-inspired dish is a comforting and satisfying meal that pairs perfectly with steamed rice.
Ingredients
Scale
Chicken Curry:
- 1½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons coconut oil or vegetable oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1½ tablespoons curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup chicken broth or water
- 1 tablespoon lime juice
- 1 teaspoon sugar (optional, to balance flavors)
- Chopped fresh cilantro for garnish
- Cooked jasmine or basmati rice for serving
Instructions
- Prepare the Chicken Curry: Heat coconut oil in a large skillet or Dutch oven over medium heat. Sauté onion until softened, then add garlic and ginger.
- Add Spices: Stir in curry powder, turmeric, cumin, cayenne, and salt. Add chicken and cook until lightly browned.
- Simmer: Pour in coconut milk and broth, simmer until chicken is tender and sauce thickens.
- Finish: Stir in lime juice and sugar. Adjust seasoning. Serve hot over rice, garnish with cilantro.
Notes
- For a vegetarian version, substitute chickpeas and cauliflower for chicken.
- Add vegetables like spinach, bell peppers, or sweet potatoes for variety.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
