Best Coconut Curry Chicken Ever
This Coconut Curry Chicken recipe delivers tender chicken simmered in a creamy, aromatic coconut milk sauce. It's incredibly flavorful, comforting, and easy to make, making it a perfect weeknight meal that's sure to impress.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Grater
- Measuring cups and spoons
- Paper towels
- Mixing spoon
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons red curry paste
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
- ¼ cup chopped cilantro, for garnish
- Juice of 1/2 lime
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the red curry paste and cook for 1 minute.
- Add the chicken to the pot and cook until browned on all sides.
- Pour in the coconut milk, diced tomatoes (undrained), chicken broth, soy sauce, and brown sugar.
- Add the turmeric powder, cumin powder, and cayenne pepper (if using).
- Stir well to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Stir in the lime juice.
- Taste and adjust seasonings as needed. You might want to add more salt, pepper, or a pinch of sugar to balance the flavors.
- Garnish with fresh cilantro.
- Serve hot over cooked rice or with naan bread.
Notes
For best results, use chicken thighs as they stay juicier. Adjust the amount of red curry paste to your spice preference. Full-fat coconut milk is essential for a creamy texture. The curry can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Add vegetables like bell peppers, spinach, or peas during the last 10 minutes of cooking, or potatoes when you add the diced tomatoes.