Description
A quick and comforting Coconut Chicken Curry featuring tender chicken thighs simmered in a rich, fragrant coconut-based sauce, infused with aromatic spices and finished with fresh coriander. Perfect for a cozy family dinner and served with steamed basmati rice, naan bread, yoghurt, and mango chutney for a complete flavorful meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil (or any neutral-flavoured oil or ghee)
- 1 onion, finely chopped
- 1 tbsp freshly minced garlic
- 1 tbsp freshly grated ginger
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
- 2½ tbsp curry powder (mild or medium, depending on preference)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp sea salt flakes
- 2 tbsp tomato paste (concentrated puree)
- 1 cup (250 ml) chicken stock
- 400 ml (14 fl oz) canned coconut milk
- 1 tsp sugar
To Serve
- 2 tbsp freshly chopped coriander (cilantro) (optional)
- Steamed basmati rice
- Naan bread
- Plain Greek yoghurt
- Mango chutney
- 1 tbsp freshly chopped coriander (cilantro), to garnish (optional)
- Store-bought crispy fried shallots
Instructions
- Prepare the base: Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the finely chopped onion, freshly minced garlic, and grated ginger. Cook for 2–3 minutes until the mixture softens and becomes fragrant.
- Brown the chicken: Add the bite-sized chicken pieces to the pan. Cook for 3–4 minutes, stirring occasionally, until all sides are browned evenly, locking in the juices.
- Add the spices: Sprinkle in the curry powder, ground turmeric, ground cumin, and sea salt flakes. Stir continuously for 30 seconds to toast the spices and release their aroma into the chicken.
- Build the sauce: Stir in the tomato paste to coat the chicken and spices. Then add the chicken stock, canned coconut milk, and sugar. The coconut milk may appear separated, which is normal and desired for texture.
- Simmer: Bring the mixture to a gentle simmer uncovered. Cook for 10–12 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce thickens to a rich consistency.
- Finish with herbs: If using, stir in the freshly chopped coriander to infuse a fresh herbal note into the curry just before serving.
- Serve: Plate the curry hot over steamed basmati rice. Accompany with naan bread, dollops of plain Greek yoghurt, mango chutney, extra coriander, and crispy fried shallots for added texture and flavor. Serve immediately.
Notes
- This curry is perfect for quick, comforting family dinners and freezes well for later meals.
- Adjust the curry powder according to your spice preference, choosing mild or medium varieties.
- A large, deep, heavy-based frying pan ensures even cooking and proper simmering of the sauce.
- The slight separation of coconut milk in the sauce is normal and contributes to the curry’s texture and flavor.
Nutrition
- Serving Size: 1 pan (1 out of 4 servings)
- Calories: 630
- Sugar: 11.9 g
- Sodium: 626.5 mg
- Fat: 36 g
- Saturated Fat: 21.3 g
- Unsaturated Fat: 14.7 g
- Trans Fat: 0 g
- Carbohydrates: 46.6 g
- Fiber: 4.6 g
- Protein: 34.2 g
- Cholesterol: 120.5 mg
