Coconut Chicken Curry
User Reviews
4.9
Coconut Chicken Curry
Description
This Coconut Chicken Curry starts with browning boneless, skinless chicken thighs to develop a golden crust and deepen flavor. The remaining ingredients—red pepper, onion, garlic, ginger, and an array of spices like yellow curry powder, turmeric, garam masala, and cumin—are sautéed until the vegetables soften and the spices become fragrant. Crushed tomatoes and full-fat coconut milk form the rich base of the sauce, which simmers to thicken and meld the flavors.
The chicken is then shredded and returned to the sauce alongside minced cilantro, adding freshness to the dish. The final result is a creamy, mildly spiced curry, balancing earthy turmeric and aromatic garam masala with the smoothness of coconut milk. Serving it over cauliflower rice keeps the dish lighter, while regular rice offers a classic accompaniment.
This dish works well for a satisfying dinner, versatile enough to pair with various sides or to enjoy as a complete meal. The method and ingredients suggest a dish with a harmonious blend of texture and flavor—tender chicken, soft vegetables, and a fragrant, creamy sauce.
Ingredients
- 2 tablespoons coconut oil divided
- 1 1/2 pounds chicken thighs boneless, skinless
- 1 red pepper thinly sliced
- 1/2 cup onion diced
- 1/2 tablespoon garlic minced, fresh
- 1/2 tablespoon ginger minced, fresh
- 4 teaspoon yellow curry powder
- 2 teaspoon Turmeric
- 1 teaspoon garam masala
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1 1/2 cups crushed tomatoes
- 1 coconut milk full-fat, 14-ounce can
- 1/2 cup cilantro minced
- 2 cup cauliflower rice or rice, for serving
Instructions
- Heat 1 tablespoon of the coconut oil in a large, high-sided frying pan on medium-high heat. Add in the chicken thighs and cook for 1-2 minutes per side until seared and golden brown, then transfer to a plate.
- Add the remaining oil and turn the heat to medium. Add the red pepper, onion, garlic, ginger, curry powder, turmeric, and garam masala and cook until the veggies begin to soften, about 5 minutes.
- Add in the rest of the ingredients, except the cilantro and cauliflower rice, and bring to a boil. Boil for 3 minutes, then cover, reduce the heat to low, and simmer for 10 minutes. Uncover and simmer another 5-10 minutes, until the sauce is slightly thickened.
- Transfer the chicken to a cutting board and shred with two forks, then stir it back into the curry along with the cilantro.
- Serve with rice of choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 589mg | 25% |
| Potassium | 794mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 886IU | 18% |
| Vitamin C | 47mg | 52% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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