Description
Coconut chicken curry from India combines aromatic spices with tender chicken in a luscious, silky sauce. Fragrant herbs and creamy coconut milk bring warmth and depth to this classic dish you’ll savor with each delightful bite.
Ingredients
Scale
- 1.5 lbs (700 g) chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsps coconut oil (or vegetable oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala (optional, for extra warmth)
- 0.5 tsp paprika (optional, for color)
- Salt and black pepper, to taste
- 1 can (14 oz / 400 ml) coconut milk (full-fat for creaminess)
- 0.5 cup (120 ml) chicken broth (or water)
- 1 tbsp lime juice (or lemon juice)
- Fresh cilantro, chopped
- Red chili flakes (optional, for extra heat)
- Toasted coconut flakes (optional)
Instructions
- Searing Protein: Heat coconut oil in a large skillet over medium-high heat, creating a perfect surface for developing rich chicken flavor profiles.
- Seasoning and Browning: Thoroughly coat chicken pieces with salt and pepper, then sear until a golden-brown crust forms, locking in natural juices before setting aside.
- Aromatic Base Development: In the same pan, sauté onions until translucent, then introduce minced garlic and ginger, allowing their intense flavors to bloom and permeate the cooking environment.
- Spice Activation: Sprinkle curry powder, turmeric, cumin, paprika, and garam masala into the pan, toasting briefly to release their deepest aromatic essences and create a complex flavor foundation.
- Sauce Integration: Pour coconut milk and chicken broth into the skillet, whisking methodically to create a smooth, silky sauce. Reintroduce seared chicken, allowing it to simmer and absorb the rich, multilayered spice profile.
- Final Refinement: Brighten the curry with a splash of lime juice, adjusting seasoning to taste. Garnish with fresh cilantro, chili flakes, and toasted coconut flakes to elevate the dish’s visual and flavor complexity.
- Serving Suggestion: Present the curry alongside steamed rice, quinoa, or traditional naan bread to create a complete and satisfying culinary experience.
Notes
- Manage Heat Carefully: Control medium-high temperature to prevent burning spices and achieve perfect golden-brown chicken without scorching.
- Spice Toasting Technique: Briefly toast spices to release maximum flavor depth, stirring constantly to prevent burning and create rich aromatic base.
- Protein Moisture Lock: Sear chicken at high heat to create crispy exterior that seals in natural juices, ensuring tender and succulent meat texture.
- Customize Dietary Needs: Easily adapt recipe by substituting chicken with tofu for vegetarian version or using cauliflower rice for low-carb alternative, maintaining core flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 24 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg