Name: Creamy Coconut Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai/Indian
Ingredients: 500 g (1.1 lb) chicken thighs, cut into 2 cm pieces; 400 ml (1⅔ cup) full-fat coconut milk; 200 g (7 oz) diced tomatoes, drained; 2 tbsp (30 ml) vegetable oil; 150 g (5 oz) onion, chopped; 3 cloves garlic, minced; 1 tbsp (15 ml) grated ginger; 2 tsp (10 g) turmeric; 2 tsp (6 g) garam masala; 1 tsp (5 g) coriander; 1 tsp (5 g) cumin seeds, toasted; 1 red chili, sliced (optional); 1 lemongrass stalk, bruised; 4 kaffir lime leaves, torn; 1 tbsp (15 ml) lime juice; 1 tsp (5 g) salt; ½ tsp (2 g) black pepper; 2 tbsp (30 ml) cilantro, chopped; 1 tsp (5 g) coconut flakes, toasted

Description

This Creamy Coconut Chicken Curry is a flavorful and aromatic dish that’s easy to make at home. It features tender chicken in a rich, coconut-based sauce with fragrant spices.

Ingredients

Scale

500 g (1.1 lb) chicken thighs, cut into 2 cm pieces
400 ml (1⅔ cup) full-fat coconut milk
200 g (7 oz) diced tomatoes, drained
2 tbsp (30 ml) vegetable oil
150 g (5 oz) onion, chopped
3 cloves garlic, minced
1 tbsp (15 ml) grated ginger
2 tsp (10 g) turmeric
2 tsp (6 g) garam masala
1 tsp (5 g) coriander
1 tsp (5 g) cumin seeds, toasted
1 red chili, sliced (optional)
1 lemongrass stalk, bruised
4 kaffir lime leaves, torn
1 tbsp (15 ml) lime juice
1 tsp (5 g) salt
½ tsp (2 g) black pepper
2 tbsp (30 ml) cilantro, chopped
1 tsp (5 g) coconut flakes, toasted

Instructions

Prepare Chicken: Season 500g chicken with salt and pepper.
Toast Cumin: Heat oil and toast cumin seeds until fragrant.
Sauté Aromatics: Sauté onion until softened, then add garlic, ginger, lemongrass, kaffir lime leaves, and chili.
Bloom Spices: Add turmeric, garam masala, and coriander; cook briefly.
Brown Chicken: Brown chicken in the spice mixture.
Simmer with Tomatoes: Add tomatoes and cook for 2 minutes.
Add Coconut Milk: Pour in coconut milk and simmer for 15 minutes.
Finish & Adjust: Stir in lime juice and adjust seasoning.
Remove Aromatics: Discard lemongrass and kaffir lime leaves.
Rest & Serve: Let rest, then garnish with cilantro and coconut flakes.

Notes

For best results, use full-fat coconut milk. Bruising lemongrass releases its flavor. Adjust chili amount to your spice preference.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Simmer
Cuisine: Thai/Indian

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 20 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 100 mg

Keywords: chicken,curry,coconut,thai,indian,easy,dinner,spicy,aromatic