Coconut Chicken Curry Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
491 kcal
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Course
Main Course
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Cuisine
Indian
Coconut Chicken Curry Recipe
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Are you ready for a recipe that will ALWAYS impress your friends and family? This coconut chicken curry is it! As a best-selling cookbook author, I've developed this recipe with easy pantry ingredients... but it tastes like it took a lot more time and effort than it does.
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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 2 carrots , peeled and sliced ¼-inch thin
- 3 garlic cloves , minced
- 1 inch fresh ginger , minced
- 4 teaspoons curry powder
- 1 teaspoon ground cumin
- 15 ounce can crushed tomatoes
- 15 ounce can full-fat coconut milk
- fine sea salt
- 1 ¼ pounds boneless skinless chicken thighs (see notes)
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
- ½ cup fresh cilantro , roughly chopped & large stems removed
Instructions
- Preheat a large, deep skillet with a lid over medium-high heat on the stovetop. Once the surface is hot, add the olive oil and cook the onion and carrots until they start to soften, about 5 minutes. Then add the garlic, ginger, curry powder, and cumin and stir for one more minute, just until they smell fragrant.
- Pour the can of crushed tomatoes with the juices and the can of coconut milk into the pan. Season with one teaspoon of salt, then stir until the coconut solids have melted. Place the chicken thighs in the liquid, sprinkle another teaspoon of salt over the tops, and bring the mixture to a boil.
- Once the liquid is bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Cook for 15 to 20 minutes, or until each chicken thigh reaches 165ºF in the thickest part according to an instant-read thermometer.
- Use tongs to carefully transfer the chicken to a cutting board. Use two forks to shred the chicken, then return it to the pot. Season the sauce with lime juice, maple syrup, cilantro, and additional salt if needed. (I usually start with another ½ teaspoon, but this will vary based on the type of salt you use and your taste buds.)
- Serve this coconut chicken curry over a bed of cooked rice and garnish with extra cilantro, if you like.
Notes
- Nutrition information is for 1 of 4 servings. This information is automatically calculated and is just an estimate, not a guarantee.
- Chicken Note: I use chicken thighs for faster cooking, but you can swap chicken breasts if you prefer. Cooking whole chicken breasts may take longer, but you can cut them into 1-inch pieces to speed up the cooking time.
- Crushed Tomatoes Note: I use crushed tomatoes that are not salted. If the can you have is salted, start with less salt than this recipe calls for and season to taste. If you can't find a 15-ounce can of crushed tomatoes, use diced tomatoes instead. (Pour them into a blender along with their juices and quickly pulverize for a blended texture.)
Nutrition Information
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Calories
491kcal
(25%)
Carbohydrates
21g
(7%)
Protein
32g
(64%)
Fat
33g
(51%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
135mg
(45%)
Sodium
306mg
(13%)
Potassium
1098mg
(31%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
5521IU
(110%)
Vitamin C
17mg
(19%)
Calcium
108mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 135mg | 45% |
| Sodium | 306mg | 13% |
| Potassium | 1098mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5521IU | 110% |
| Vitamin C | 17mg | 19% |
| Calcium | 108mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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