Coconut Curry Chicken Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
503 kcal
-
Course
Main Course
Coconut Curry Chicken Recipe
Description
Coconut Curry Chicken Recipe starts by sautéing chopped onion and jalapeno peppers in olive oil, followed by garlic and chicken thighs. A blend of red curry paste, curry powder, and garam masala is added before pouring in coconut milk, chicken broth, and a stalk of lemongrass. The mixture then simmers gently to cook the chicken through while infusing the sauce with the herbs and spices. The final dish is a creamy, mildly spiced curry where the coconut milk softens the sharper notes of curry and jalapeno, offering a steady, warming flavor.
The chicken pieces remain tender due to the relatively brief simmering, and the sauce thickens slightly from the coconut milk and spices. It’s usually served over rice or rice noodles, allowing the sauce to soak in and complement the mild starch. Fresh parsley and red chili flakes add freshness and an optional extra kick at serving.
Adjusting the spice level is straightforward by increasing the amount of curry powder or using hotter chili flakes. The lemongrass adds a subtle citrus note but is discarded before serving.
You can increase spiciness with hotter peppers or more chili flakes.Simmer the curry longer for deeper flavor if desired.
Ingredients
- 1.5 pounds chicken thigh chopped, boneless
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 2 jalapeno pepper chopped
- 3 cloves garlic chopped
- 1 tablespoon red curry paste
- 1 tablespoon curry powder I used yellow curry powder - use 2 tablespoons for extra spicy
- 1 tablespoon garam masala
- 14 ounce coconut milk can
- 1 cup chicken broth or water
- 1 lemongrass 1 stalk
- salt to taste
- black pepper to taste
- For serving: Fresh chopped parsley, spicy chili flakes, rice or rice noodles (if desired)
Instructions
- Heat a large pan or pot to medium high heat. Add the olive oil.
- Add the onion and peppers and cook them down for 5 minutes.
- Add the garlic and cook another minute, stirring.
- Add the chopped chicken thighs and cook for 5 minutes, stirring.
- Add the curry paste, curry powder and garam masala. Stir and cook another minute.
- Add the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
- Simmer for 10 minutes, or until the chicken cooks through and the flavor develops. You can simmer longer if you'd like.
- Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk.
Notes
- Adjust spice level by adding more curry powder or using hotter chili flakes.
- Discard the lemongrass stalk before serving to avoid a fibrous texture.
- Serve over rice or noodles to absorb the flavorful sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 37g | 74% |
| Fat | 35g | 54% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 187mg | 8% |
| Potassium | 827mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
