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Easy Coconut Curry Chicken Recipe

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★★★★★

4.5 from 490 reviews

This Easy Coconut Curry Chicken recipe offers a flavorful and aromatic meal featuring tender chicken thighs simmered in a rich coconut milk curry sauce, enhanced with warming spices and fresh herbs. Perfect for a comforting dinner that comes together quickly on the stovetop.

Ingredients

Scale

Chicken and Seasoning

  • 3 tbsp coconut oil (divided)
  • 2 lb boneless skinless chicken thighs, diced into 1” pieces
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Spices and Aromatics

  • 3 tbsp curry powder
  • 2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 medium sweet onion, diced to ½” pieces
  • 2 tsp fresh grated ginger
  • 2 cloves garlic, minced

Sauce and Additions

  • 2 tbsp tomato paste
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 1 tbsp cornstarch (or arrowroot powder)
  • 1 cup frozen peas

Garnishes

  • Lime juice, to taste
  • Fresh cilantro, to taste

Instructions

  1. Cook the chicken: Heat a 12” skillet over medium heat and add 2 tbsp coconut oil. Once shimmering, add diced chicken thighs and season with salt and pepper. Cook while stirring occasionally until chicken is no longer pink. Transfer the chicken and any released juices to a bowl and set aside.
  2. Toast the spices: Add the remaining 1 tbsp coconut oil to the skillet and heat until shimmering. Add curry powder, cumin, and turmeric. Stir continuously with a rubber spatula to toast the spices until fragrant, about 1-2 minutes.
  3. Sauté the onion: Add diced onions to the skillet and toss to coat in the toasted spices. Cook until onions soften, adding a tablespoon of chicken broth if the pan becomes too dry to prevent scorching.
  4. Add garlic and ginger: Stir in minced garlic and fresh grated ginger. Cook continuously for 1 minute to release their aromas.
  5. Incorporate tomato paste: Add tomato paste and mix into the onion-spice mixture. Continue cooking until the paste deepens in color, about 1-2 minutes.
  6. Deglaze the pan: Pour in chicken broth to deglaze, stirring and scraping the bottom to lift any browned bits for additional flavor.
  7. Prepare the sauce: Whisk together coconut milk and cornstarch until smooth, then pour into the skillet. Stir the sauce until smooth and bring to a simmer. Cook for 3-4 minutes until the sauce thickens.
  8. Combine chicken and peas: Return the cooked chicken to the skillet along with frozen peas. Toss well in the sauce and simmer for 4-5 minutes until chicken is cooked through and peas are heated.
  9. Finish and serve: Adjust seasoning by adding lime juice and garnish with fresh cilantro to taste. Serve immediately over steamed white rice or cauliflower rice.

Notes

  • Using boneless skinless chicken thighs ensures tender, juicy meat that soaks up the curry flavors well.
  • Toast the spices carefully to avoid burning, which can make the curry bitter.
  • Add a splash of chicken broth when sautéing onions to prevent burning and help them soften evenly.
  • Cornstarch or arrowroot powder both work well as thickening agents; whisk with coconut milk first to prevent lumps.
  • Frozen peas add a pop of sweetness and color; they can be swapped with green beans or spinach if preferred.
  • Lime juice adds brightness and balances richness; add gradually and taste as you go.
  • For a lower-carb option, serve over cauliflower rice instead of white rice.

Keywords: coconut curry chicken, easy chicken curry, stovetop curry, coconut milk curry, boneless chicken thighs recipe, Indian chicken curry

Find it online: https://kitchenbyclara.com/easy-coconut-curry-chicken-recipe/