Rich Coconut Chicken Curry

Name: Rich Coconut Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.75 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (medium, finely diced); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoon curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon chili powder; 13.5 fluid ounce full-fat coconut milk (full-fat); 14.5 ounce diced tomatoes (undrained); 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup basmati rice (uncooked); 3 cup water; 0.25 cup fresh cilantro (chopped, for garnish)

Tender chicken thighs simmered in a creamy, spice-infused coconut milk and tomato sauce, creating a deeply flavorful and satisfying curry, served with fluffy basmati rice.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: Indian
Difficulty: Medium
Cost: $2.88/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.75 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (medium, finely diced)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 teaspoon chili powder
13.5 fluid ounce full-fat coconut milk (full-fat)
14.5 ounce diced tomatoes (undrained)
0.75 teaspoon salt
0.5 teaspoon black pepper
1.5 cup basmati rice (uncooked)
3 cup water
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Season the chicken thighs with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear for 3-4 minutes until lightly browned on all sides. Remove the chicken from the pot and set aside.
Reduce heat to medium. Add the diced yellow onion to the pot and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom.
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
Add the curry powder, ground turmeric, ground cumin, ground coriander, and chili powder to the pot. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the full-fat coconut milk and diced tomatoes (undrained). Stir well, bringing the mixture to a gentle simmer. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Return the seared chicken thighs to the pot. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender, stirring occasionally.
While the curry simmers, cook the basmati rice. In a separate saucepan, combine 1 1/2 cups uncooked basmati rice with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork.
Ladle the Rich Coconut Chicken Curry over individual servings of basmati rice. Garnish with fresh cilantro, if desired. This recipe makes 6 servings, providing enough for tonight's dinner and leftovers for tomorrow.

Notes

Curry reheats exceptionally well, making it perfect for meal prep. Store in airtight containers in the refrigerator for up to 3-4 days. You can adjust the amount of chili powder to control the spice level.

Nutrition (per serving)

Calories: 490
Protein: 79 g
Carbohydrates: 56 g
Fat: 15 g
Fiber: 3.5 g
Sodium: 550 mg
Saturated Fat: 9 g
Sugar: 6.5 g
Cholesterol: 100 mg