What is coconut chicken curry made of?

Coconut chicken curry is typically made with chicken, coconut milk, curry spices (such as turmeric, cumin, coriander, and garam masala), garlic, ginger, onions, and tomatoes. Some variations include vegetables like bell peppers, carrots, or potatoes.

What type of coconut milk is best for curry?

Full-fat canned coconut milk is the best option for a creamy, rich curry. Avoid coconut beverages or light coconut milk, as they are too diluted and won’t provide the same depth of flavor.

Is coconut chicken curry healthy?

Yes! Coconut chicken curry is rich in healthy fats from coconut milk, lean protein from chicken, and beneficial spices. For a lower-calorie version, use light coconut milk and add more vegetables.

Can I use chicken thighs for coconut chicken curry?

Yes! Chicken thighs work wonderfully in coconut chicken curry. They are more tender and juicy compared to chicken breasts and absorb the curry flavors better, making the dish more flavorful.

How spicy is coconut chicken curry?

The spice level of coconut chicken curry can be adjusted to your preference. Typically, it’s a mild to medium-spicy dish. Add green chilies or curry paste for more heat, or use mild curry powder for a less spicy version.

Best Coconut Chicken Curry Recipe: Rich, Creamy, and Irresistible

Coconut Chicken Curry is a comforting dish that combines creamy coconut milk, tender chicken, and aromatic spices like turmeric, cumin, and paprika. It’s versatile, allowing for mild or spicy variations, and is quick to prepare, making it a go-to meal for busy days when you crave something rich and flavorful. This dish can be served with rice or naan and garnished with cilantro, lime, and chilies for an added burst of flavor.

Total Time: 40 minutes
Yield: 4 servings

Ingredients

Chicken thighs or breasts
Full-fat coconut milk
Onion
Garlic
Ginger
Tomato paste
Diced tomatoes
Curry powder
Turmeric
Cumin
Paprika
Cayenne pepper (optional)
Chicken broth
Sugar
Fresh cilantro (optional garnish)
Lime wedges (optional garnish)
Sliced chilies (optional garnish)
Salt and pepper
Cooking oil

Instructions

Heat oil in a skillet, season chicken with salt and pepper, and brown on both sides. Set aside.
In the same pan, sauté onions until soft and lightly browned. Add garlic and ginger, and cook until fragrant.
Stir in curry powder, turmeric, cumin, paprika, and cayenne for about 30 seconds to toast the spices.
Add tomato paste and diced tomatoes, cook for a couple of minutes.
Stir in coconut milk and chicken broth, bring to a simmer, scraping the pan for browned bits.
Return the chicken to the pan, lower heat, and simmer for 15-20 minutes until the sauce thickens and the chicken is tender.
Garnish with cilantro, lime wedges, and chilies. Serve with rice or naan.

Notes

Use chicken thighs for juicier meat.
Adjust the spice level by modifying the cayenne or adding more chilies.
This dish is perfect for leftovers as the flavors deepen the next day.
For a lighter version, substitute chicken breasts and use lite coconut milk.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Indian, Thai
Diet: Gluten Free

Nutrition

Serving Size: Per Serving
Calories: 320
Sugar: 5g
Sodium: 400mg
Fat: 20g
Carbohydrates: 9g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg

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