Coconut Chicken Curry

Coconut Chicken Curry

Tender chicken pieces simmered in a rich and fragrant coconut milk curry sauce, infused with a blend of traditional Indian spices. Served with fluffy basmati rice and warm, soft naan bread for a complete and flavorful experience.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
  2. Add chicken thighs to the pot and cook until lightly browned on all sides, about 5 minutes. Stir in 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
  3. Pour in 1 (13.5-ounce) can full-fat coconut milk, 1 (15-ounce) can diced tomatoes, and 1 cup chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
  4. While the curry simmers, cook the basmati rice. In a medium saucepan, combine 2 cups basmati rice, 3 1/2 cups water, and 1 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
  5. Just before serving, stir the frozen peas into the curry and cook for 2-3 minutes, or until heated through.
  6. Warm the garlic naan bread according to package directions.
  7. Serve the Aromatic Coconut Chicken Curry over fluffy basmati rice, garnished with fresh cilantro if desired, and with warm garlic naan bread on the side.

Notes

Adjust the amount of cayenne pepper to control the spice level according to your preference. This curry tastes even better the next day!

Nutrition (per serving)