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Coconut Chicken Curry
Created by: Howcan Team
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 5 minutes.
- Sprinkle the curry powder, turmeric, cumin, coriander, and cayenne pepper over the chicken, stirring to coat evenly.
- Pour in the coconut milk, chicken broth, and tomato paste. Stir in the brown sugar, salt, and black pepper.
- Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Let it simmer for 20 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Coconut chicken curry is a popular South Asian dish with a rich history dating back centuries. Originating in the coastal regions of India and Sri Lanka, this flavorful dish combines tender chicken, aromatic spices, and creamy coconut milk. Renowned chefs like Madhur Jaffrey and Sanjeev Kapoor have elevated the dish, while restaurants in Kerala and Colombo are celebrated for their authentic renditions. The key to a perfect coconut chicken curry lies in the balance of spices, the quality of coconut milk, and the slow simmering process. For a unique twist, consider the Thai version of coconut chicken curry, which incorporates ingredients like lemongrass and Thai basil. Today, the best versions of this dish can be found in traditional South Asian eateries and upscale fusion restaurants.
45 min
4
380 calories
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