Description
A flavorful and creamy coconut curry chicken dish that combines tender chicken with aromatic spices and rich coconut milk.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
- Sprinkle the curry powder and turmeric over the chicken, stirring to coat evenly.
- Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar.
- Bring the mixture to a gentle simmer and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season with salt and pepper to taste.
- Serve over cooked rice and garnish with fresh cilantro.
Notes
- For extra heat, add red pepper flakes or diced jalapeños.
- Substitute chicken thighs with breast if preferred.
- This curry can be made ahead of time and reheated for an easy meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 16
- Fiber: 2
- Protein: 22
Keywords: Coconut Curry Chicken, Thai Chicken Curry, Easy Coconut Curry, Coconut Milk Chicken, Chicken Dinner Recipe