Description
A comforting coconut chicken curry that combines bold spices and creamy coconut milk for a delightful meal.
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2-3 tablespoons red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons butter
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (14 ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 2 teaspoons brown sugar
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
Instructions
- Warm the coconut oil in a large, deep skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, curry paste, tomato paste, ginger, curry powder, turmeric, coriander, and cayenne pepper. Cook, stirring frequently, for 1-2 minutes until fragrant.
- Add the butter and chicken pieces, stirring to coat them with the spices. Cook for 5 minutes, stirring occasionally, until the chicken is browned.
- Stir in the coconut milk, chicken broth, brown sugar, and lime juice. Combine everything and bring it to a simmer.
- Reduce the heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Taste and season with salt and pepper as needed.
- Serve hot with steamed rice or naan bread, garnished with fresh cilantro leaves.
Notes
For a vegetarian twist, substitute chicken with veggies or firm tofu. Adjust cayenne pepper according to your taste for spiciness.
