Coconut Curry Chicken
This coconut curry chicken recipe is the kind of dish that makes you forget takeout even exists. It features a rich, golden sauce with tender, juicy chicken and a warmth that settles into every bite without being overwhelming.
Equipment
- Large Deep Skillet or Dutch Oven - 12-inch / 30cm recommended for even heat distribution and proper sauce reduction
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Measuring spoons and cups
- Box grater or microplane - For grating ginger
- Ladle - For serving
- Can opener
Ingredients
- 1.5 lbs boneless skinless chicken thighs - 680g, or breasts, cut into 1-inch cubes
- 2 tablespoons coconut oil - or vegetable oil
- 1 medium yellow onion - finely diced
- 4 cloves garlic - minced
- 1 tablespoon fresh ginger - grated
- 1 red bell pepper - sliced into thin strips
- 2 teaspoons curry powder - Madras-style recommended
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper - optional, for heat
- 1 teaspoon salt - plus more to taste
- 1 can (14 oz) full-fat coconut milk - 400ml; Thai Kitchen or Chaokoh recommended
- 1 can (14 oz) diced tomatoes - 400g
- 1 tablespoon tomato paste
- 1 tablespoon fresh lime juice
- fresh cilantro - for garnish
- cooked basmati rice - for serving
For Serving (Optional)
- warm naan - or garlic naan for scooping sauce
- cucumber raita - for cooling contrast
- mango chutney - for sweet-fruity counterpoint
Instructions
- Cut chicken into 1-inch cubes and pat dry with paper towels. Finely dice onion, mince garlic, grate ginger, and slice bell pepper. Open coconut milk without shaking.
- Heat oil in a large skillet over medium-high. Cook onion 3-5 minutes until translucent. Add garlic and ginger, stir 60 seconds until fragrant. Add bell pepper and cook 2 minutes until softening.
- Reduce heat to medium-low. Add all spices and salt, stirring continuously for 60-90 seconds until fragrant and paste-like.
- Increase heat to medium-high. Add chicken in a single layer and cook undisturbed 2-3 minutes per side until golden brown on all sides.
- Add tomato paste and cook 1 minute to caramelize. Stir in diced tomatoes with juices and coconut milk, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer uncovered 12-15 minutes until thickened.
- Remove from heat and stir in lime juice. Taste and adjust seasoning. Serve over basmati rice, garnished with fresh cilantro.
Notes
- Use full-fat coconut milk: Lite coconut milk is too watery and will not thicken into a creamy sauce. Full-fat is non-negotiable here.
- Don't skip blooming the spices: Toasting them in oil for 60-90 seconds unlocks a depth of flavor you simply cannot get from adding them to liquid.
- Pat chicken dry: Excess moisture on the surface causes steaming rather than browning, which means less flavor.
- Simmer uncovered: Keeping the lid off allows steam to escape, which is how the sauce reduces and thickens properly.
- Add lime juice off the heat: Cooking lime juice dulls its brightness. Stir it in after removing the pan from the stove for maximum impact.
- Chicken thighs over breasts: Thighs are more forgiving and stay juicy even if slightly overcooked. If using breast meat, add it in the last 5-6 minutes of simmering to prevent drying out.
- Make it ahead: The flavors develop and deepen as the curry rests, making day-two leftovers particularly delicious. Store up to 4 days in the refrigerator.
- To freeze: Freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- To thicken a thin sauce: Continue simmering uncovered for another 5 minutes, or stir in 1 teaspoon of cornstarch dissolved in 1 tablespoon of cold water and simmer for 2 minutes.
- Spice level: As written, this is mild to medium. Omit cayenne for milder, or add extra cayenne, fresh Thai chili, or sambal oelek for more heat.