Description
A rich, fragrant, and comforting one-pan chicken curry made with coconut milk and aromatic spices. This forgiving recipe is ready in just 30 minutes, making it perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon red chili flakes
- 1 tablespoon oil (vegetable or avocado)
- Salt to taste
- 1 cup basmati rice, cooked
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prep ingredients: Dice the onion, mince the garlic, grate the ginger, and pat the chicken thighs dry with paper towels.
- Sear the chicken: Heat oil in a large skillet over medium-high heat. Sear chicken thighs in a single layer for 3-4 minutes per side until golden brown. Remove chicken to a plate.
- Sauté aromatics: Reduce heat to medium. Add onion to the skillet and cook for 2-3 minutes until softened. Add garlic, ginger, and chili flakes; cook for 1 minute until fragrant.
- Bloom spices: Add curry powder, cumin, and coriander to the pan. Stir constantly for 30-60 seconds to toast the spices.
- Build the sauce: Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 1 minute, then add coconut milk and soy sauce. Stir and simmer for 3-4 minutes until the sauce thickens slightly.
- Simmer chicken: Return chicken and any juices to the skillet. Nestle chicken into the sauce, cover, and simmer on low-medium heat for 10 minutes until chicken reaches an internal temperature of 165°F.
- Finish and serve: Remove from heat. Stir in lime juice and cilantro. Taste and adjust salt. Serve immediately over basmati rice with lime wedges.
- Optional: For extra creaminess, stir in a tablespoon of coconut cream at the end.
Notes
Use full-fat coconut milk for the best texture. Toasting the spices is crucial for flavor. If the sauce is too watery, simmer uncovered or use a cornstarch slurry. Chicken breasts can be used but require less cooking time to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup curry with ric
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
Keywords: coconut chicken curry, easy dinner, one-pan meal, weeknight dinner, creamy curry, gluten-free, dairy-free