Description
Coconut Curry Chicken is a delightful fusion of flavors that transports you straight to Southeast Asia. This quick and easy recipe features tender chicken simmered in a rich, creamy coconut sauce, perfectly balanced with aromatic spices. In just under 30 minutes, you can create a comforting meal that’s ideal for busy weeknights or impressing guests. Customize this dish with your favorite vegetables or switch the protein for tofu or shrimp. Served over fluffy jasmine rice or alongside warm naan, Coconut Curry Chicken is sure to satisfy every palate and keep everyone coming back for seconds.
Ingredients
- 1–1.5 pounds boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons yellow curry powder
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 tablespoons low-sodium soy sauce
Instructions
- Chop chicken thighs into bite-sized pieces. Mince garlic and grate ginger.
- In a large skillet, heat oil over medium heat; sauté garlic and ginger until fragrant.
- Add chicken to the skillet, season with salt and pepper; cook until browned.
- Stir in curry powder, then add coconut milk and soy sauce; mix well.
- Reduce heat to medium-low and simmer uncovered for 10-15 minutes until chicken is fully cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: - For added nutrition, include vegetables like bell peppers or spinach during cooking. - Prepare ingredients ahead of time and store them in the refrigerator for convenience. - Leftovers can be creatively repurposed in wraps, salads, or grain bowls.