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Coconut Cream Chicken Curry Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 219 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Gluten Free

Description

This Coconut Cream Chicken Curry Skillet is a rich and flavorful Indian-inspired dish featuring tender chicken thighs simmered in a creamy coconut sauce infused with aromatic spices. Perfect for a comforting weeknight meal, it’s dairy-free, gluten-free, and packs a satisfying balance of savory and tangy flavors, garnished with fresh cilantro.

Ingredients

Chicken and Oil

  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon coconut oil

Aromatics and Spices

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika

Liquids and Seasonings

  • 1 (13.5-ounce) can coconut cream
  • ½ cup chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Garnish

  • Chopped fresh cilantro (optional)

Instructions

  1. Brown the Chicken: Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5–7 minutes until browned and mostly cooked through. Remove the chicken and set aside.
  2. Sauté Aromatics: In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until softened and fragrant, creating a flavorful base for the curry.
  3. Add Spices: Stir in the curry powder, ground turmeric, cumin, and paprika, cooking for about 1 minute to toast the spices and enhance their flavors.
  4. Incorporate Tomato Paste: Add the tomato paste and cook for another minute, allowing it to meld with the spices and aromatics.
  5. Add Liquids: Pour in the coconut cream and chicken broth. Stir well to combine all ingredients into a rich sauce.
  6. Simmer the Curry: Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 15–20 minutes until the chicken is fully cooked and the sauce thickens beautifully.
  7. Finish and Season: Stir in the lime juice, then season with salt and black pepper. Cook uncovered for an additional 2–3 minutes to let the sauce reduce slightly and flavors meld.
  8. Garnish and Serve: Garnish with chopped fresh cilantro, if desired, and serve hot over rice, quinoa, or cauliflower rice for a complete meal.

Notes

  • Serve over rice, quinoa, or cauliflower rice for a low-carb option.
  • You can substitute chicken breasts for thighs, but reduce cooking time slightly to prevent drying out.
  • Adding chopped spinach or bell peppers is a great way to incorporate extra vegetables.

Find it online: https://slsrecipes.com/coconut-cream-chicken-curry-skillet-recipe/