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Golden Coconut Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 83 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

Description

Golden Coconut Chicken Curry is a rich and flavorful dish featuring tender boneless chicken thighs simmered in a creamy coconut milk sauce infused with aromatic spices like curry powder, turmeric, cumin, and coriander. Enhanced with fresh garlic, ginger, and vibrant spinach leaves, this curry offers a perfect balance of warmth and creaminess, served best over rice or with naan for a satisfying meal.

Ingredients

Chicken & Proteins

  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

Oils & Fats

  • 1 tablespoon coconut oil

Aromatics & Vegetables

  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups spinach leaves (or vegetables of your choice)

Spices

  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander

Liquids & Sauces

  • 1 can (400ml) coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)

Seasonings & Garnish

  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Serving Suggestions

  • Cooked rice or naan, for serving

Instructions

  1. Heat Oil: In a large pan, heat the coconut oil over medium heat until hot, preparing the base for sautéing.
  2. Sauté Onions: Add the finely chopped onion and sauté for about 5 minutes until softened and translucent, building a flavorful foundation.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes more until fragrant, enhancing the aroma.
  4. Add Spices: Incorporate curry powder, turmeric, cumin, and coriander into the pan. Stir well to evenly coat the onions and release the spices’ aromas.
  5. Cook Chicken: Add the chicken pieces and cook them until browned on all sides, about 5-7 minutes, sealing in the flavor.
  6. Pour Liquids: Add the coconut milk and chicken broth, stirring to combine and ensuring the chicken is fully submerged for even cooking.
  7. Season: Mix in the fish sauce (or soy sauce for vegetarian option), salt, and pepper. Adjust seasoning to your taste.
  8. Simmer: Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes until the chicken is tender and cooked through.
  9. Add Vegetables: Stir in the spinach or other chosen vegetables in the last 5 minutes of cooking to wilt and heat them evenly.
  10. Garnish and Serve: Remove from heat, garnish the curry with fresh cilantro, and serve hot with lime wedges alongside cooked rice or naan.

Notes

  • You can substitute chicken thighs with chicken breasts, but thighs offer more tenderness and flavor.
  • For a vegetarian version, replace chicken with firm tofu and use soy sauce instead of fish sauce.
  • Adjust the curry powder quantity according to desired spice level.
  • Adding lime juice just before serving brightens the flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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