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coconut chicken curry

A rich and creamy coconut chicken curry with aromatic spices and tender chicken pieces, perfect for serving over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1 tbsp curry powder for marinating
  • 1 tbsp lime juice for marinating
  • 1 tsp salt for marinating
Curry Sauce
  • 1 tbsp coconut oil for cooking
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 1 can coconut milk full-fat for creaminess
  • 1 cup chicken broth low sodium
  • 1 tbsp fish sauce optional, for depth of flavor
  • 1 tbsp brown sugar to balance flavors
  • 1 tsp turmeric for color and flavor
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1/2 tsp red chili flakes adjust for spice level
  • 1 cup fresh spinach optional, for added nutrition
To Serve
  • 4 cups cooked rice jasmine or basmati
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Marinate Chicken
  1. In a bowl, combine chicken pieces, curry powder, lime juice, and salt. Mix well and let marinate for at least 15 minutes.
Cook the Chicken
  1. Heat coconut oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Prepare the Sauce
  1. In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Stir in coconut milk, chicken broth, fish sauce, brown sugar, turmeric, coriander, cumin, and red chili flakes. Bring to a simmer.
Combine and Finish
  1. Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for 10-15 minutes, allowing flavors to meld.
  2. If using, add fresh spinach and cook until wilted, about 2 minutes.
Serve
  1. Serve the coconut chicken curry over cooked rice and garnish with chopped cilantro.

Notes

This dish can be made ahead of time and reheated. Adjust spice levels by adding more or less chili flakes according to preference.