Coconut Chicken Curry
Coconut Chicken Curry is a delightful one-pot meal that brings together the creamy richness of coconut milk with aromatic spices, creating an unforgettable dish that’s both satisfying and healthy. Perfect for busy weeknights, this recipe allows you to whip up a comforting dinner in under 30 minutes. With tender chicken thighs simmered in a luscious sauce and colorful bell peppers adding freshness, each bite is a warm embrace of flavor. This curry pairs beautifully with fluffy rice or warm naan, making it an excellent choice for family gatherings or cozy dinners at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: One-pot cooking
- Cuisine: Southeast Asian
Ingredients
Scale
- 3 tablespoons oil (vegetable or coconut)
- 1 large onion (chopped)
- 2 tablespoons minced garlic
- 3 tablespoons curry powder
- 1/3 cup tomato paste
- 1 (14-ounce) can coconut milk
- 2 cups chicken stock
- 2 teaspoons sugar
- 1 ½ pounds boneless skinless chicken thighs (cut into chunks)
- 2 medium bell peppers (sliced)
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onions and minced garlic for 4–5 minutes until softened.
- Add curry powder and tomato paste; cook for another minute while stirring constantly to bloom the spices.
- Pour in coconut milk and chicken stock, then add sugar and chicken thighs. Bring to a gentle boil, then reduce heat and simmer for about 10–12 minutes until chicken is cooked through.
- Stir in sliced bell peppers and cook for an additional 2 minutes until they are tender but still vibrant.
- Season with salt to taste before serving over rice or with naan.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 385
- Sugar: 6g
- Sodium: 715mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Find it online: https://chopandcooktips.com/coconut-chicken-curry/