Description
Craving comfort? Try this Creamy Coconut Curry Chicken: tender chicken simmered in fragrant coconut milk, curry spices and a touch of lime. Ready in 35 minutes for a cozy, flavor-packed dinner! 🍛🥥🍗
Ingredients
– 1 kg boneless chicken thighs, cut into 2 cm pieces 🍗
– 2 tbsp curry powder or 3 tbsp red curry paste 🌶️🧂
– 1 can (400 ml) full-fat coconut milk 🥥🥛
– 1 medium onion, thinly sliced 🧅
– 3 cloves garlic, minced 🧄
– 1 tbsp fresh ginger, grated 🫚
– 1 red bell pepper, sliced 🫑🔴
– 2 tbsp vegetable oil or coconut oil 🥥🛢️
– 1/2 cup (120 ml) chicken stock or water 🥣
– 1 tbsp fish sauce or soy sauce 🐟🍶
– 1 tbsp brown sugar or palm sugar 🍯
– Juice of 1 lime 🍋
– Handful of fresh cilantro or spinach for garnish 🌿
– Salt and freshly ground black pepper to taste 🧂
– Cooked jasmine rice or naan, to serve 🍚
Instructions
1 Season the chicken pieces with a little salt and pepper.
2 Heat the oil in a large skillet or pot over medium heat. Add the onion and sauté until translucent, about 4–5 minutes.
3 Add the garlic and grated ginger and cook for 30–60 seconds until fragrant.
4 Stir in the curry powder or curry paste and toast for about 1 minute to bloom the spices.
5 Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides (about 5–7 minutes).
6 Pour in the coconut milk and chicken stock, stir to combine. Bring to a gentle simmer.
7 Add the sliced red bell pepper, fish sauce (or soy), and brown sugar. Simmer uncovered for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8 Taste and adjust seasoning with salt, pepper, or a splash more fish sauce. Stir in lime juice for brightness.
9 Remove from heat and sprinkle with chopped cilantro or fold in spinach until wilted.
10 Serve the curry over steamed jasmine rice or with warm naan. Garnish with extra lime wedges and cilantro if desired.