Description
A foolproof, beginner-friendly coconut chicken curry that cooks in one pot. This creamy, comforting dish uses pantry staples and takes about 45 minutes to make, making it perfect for busy weeknights.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 2 tablespoons yellow curry powder
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1.5 cups basmati rice
- 2 cups water (for rice)
- 1/2 cup chicken broth
- 1 cup frozen peas or 1 chopped bell pepper (optional)
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons coconut oil or olive oil
Instructions
- Rinse 1.5 cups basmati rice under cold water until clear. Drain well.
- Combine rice with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
- Pat chicken thighs dry with paper towels. Heat 2 tablespoons coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear chicken in a single layer for 2-3 minutes per side until golden brown. Remove chicken to a plate.
- Reduce heat to medium. Add chopped onion to the pot and cook for 3-4 minutes until soft. Add minced garlic and grated ginger, stirring constantly for 1 minute.
- Turn heat to low. Sprinkle curry powder over the onions and stir constantly for 1 minute to bloom the spices.
- Pour in chicken broth, scraping up browned bits from the bottom. Add coconut milk and stir to combine.
- Return chicken and any juices to the pot. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken reaches 165°F (74°C).
- If using peas or bell peppers, add them now and cook uncovered for 2-3 minutes.
- Remove from heat. Stir in lime juice and salt. Garnish with fresh cilantro and serve over basmati rice.
Notes
Do not rush the searing of the chicken; overcrowding the pan will cause it to steam instead of brown. Blooming the spices by cooking the curry powder in oil/onions for a minute is crucial for flavor. The dish tastes better the next day as flavors meld. It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving with rice
- Calories: 520
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: coconut chicken curry, easy curry recipe, beginner friendly dinner, one pot meal, weeknight dinner, chicken curry with rice, creamy curry