Description
This Golden Coconut Chicken Curry is a flavorful and aromatic dish that will tantalize your taste buds. With a perfect blend of spices, creamy coconut milk, tender chicken, and hearty vegetables, it’s a satisfying meal that’s easy to make.
Ingredients
Scale
Chicken Curry:
- 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons coconut oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Sauce:
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Vegetables:
- 2 medium potatoes (peeled and cubed)
- 1 red bell pepper (sliced)
- Fresh cilantro (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Curry: Sauté onion in coconut oil until soft. Add garlic, ginger, and spices.
- Cook the Chicken: Brown chicken, then add tomato paste, coconut milk, broth, fish sauce, and sugar.
- Add Vegetables: Mix in potatoes and bell pepper. Simmer until chicken is cooked through.
- Season and Serve: Adjust seasoning with salt and pepper. Garnish with cilantro before serving.
Notes
- For extra heat, add chopped fresh chili or cayenne pepper.
- Serve over jasmine rice or with warm naan bread.
- Leftovers refrigerate well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
