Coconut Milk Curry Chicken Recipe
This Coconut Milk Curry Chicken is a delicious and comforting dish packed with rich flavors of coconut milk, tender chicken, and a perfect blend of spices. It's a family-friendly recipe that’s quick, easy, and perfect for busy weeknights or a cozy weekend dinner.
Ingredients
- 450 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 can 14 oz coconut milk
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 tbsp curry powder
- 1 tspn turmeric
- 1 tspn ground cumin
- 1 tspn ground coriander
- 1 tspn chili powder optional, for heat
- 1 tbsp olive oil or coconut oil
- 1 cup diced tomatoes fresh or canned
- 1 cup chicken broth or water
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chicken : Heat oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, cooking until softened and fragrant (about 3-4 minutes).
- Add the Spices : Stir in the curry powder, turmeric, cumin, coriander, and chili powder (if using). Let the spices toast for about a minute to release their flavors.
- Cook the Chicken : Add the chicken pieces to the pan, coating them in the spice mixture. Cook until the chicken is browned on all sides.
- Simmer the Sauce : Add the diced tomatoes and chicken broth, stirring to combine. Pour in the coconut milk, bring to a simmer, and cook for 20-25 minutes until the sauce thickens and the chicken is fully cooked.
- Season & Serve : Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve with lime wedges.
