Coconut Curry Chicken
Winner, winner chicken dinner! Not only is this chicken curry incredibly rich in flavor, but it's also:
- easy recipe
- made in just one pot
- packed with aromatic spices
- creamy chicken curry
- dairy-free and gluten-free
- perfect for a quick and flavorful dinner
Pair it with basmati rice or some homemade flatbread from the skillet. It's so good!
How to make Coconut Curry Chicken?
Making Coconut Curry Chicken at home is easy. Here's how you do it:
- Season the chicken thighs with salt and pepper
- Sear the chicken thighs in a large pot
- Transfer the chicken thighs to a plate
- Add vegetables and spices to the same pot
- Return the chicken and cook
- Add coconut milk and the rest of the green vegetables
- Cook
- Serve with a wedge of lime over basmati rice and enjoy
How can I store Coconut Curry Chicken?
There are two options to store the Coconut Curry Chicken. You can place it in an airtight container and keep chilled in the fridge for up to 3 days. Then reheat and serve.
Or, you can freeze it. Transfer the cold Coconut Curry Chicken to an airtight container and freeze for up to 1 month. Before serving, bring to a boil in a pot.
Coconut Curry Additions
Chicken Breast - You can substitute chicken thighs with chicken breasts. Cut the chicken breasts on cubes, season with salt and pepper, sear in a pan. Other than that, the process is almost the same, but except for cooking the curry for 20 minutes (step 2), cook it for 10 minutes.
Green Beans - Instead of using okra, you can use fresh or frozen green beans too.
PRO TIP: How to cook okra without the slime? Precook the okra by blanching it in hot, boiling water for 30 seconds, then drain and cool under cold running water. Add precooked okra to the dish and continue with the process.
Spinach or Savory Cabbage - Depending on your taste, instead of using kale, you can use spinach or savoy cabbage too.
Peanuts - Sprinkle some chopped peanuts on top for some extra flavoring.
Toasted Coconut Flakes - We love to serve this Creamy Chicken Curry with some toasted coconut flakes as well, it's so good.
Try these tasty curries as well
METHOD
-
sear the chicken
Place the chicken thighs on a large plate. Pat them dry. Season the chicken thighs on both sides with salt and pepper. Place a large pot over medium-high heat. Add coconut oil. When the oil is hot, add skin side down chicken thighs. Sear on each side for 3 - 4 minutes. Transfer to a plate.
TipYou can use skinless and boneless chicken thighs.You can use a pressure cooker for this recipe as well. -
cook
Add chopped onion, chopped garlic, chopped ginger, and chopped chili to the same pot. Cook for about 5 minutes on low heat, stirring occasionally. Add the spices (paprika, coriander, cumin, turmeric, and cloves), red curry paste, canned crushed tomatoes and seared chicken thighs with all the remaining juices. Cook for 20 minutes.
-
Coconut Curry Chicken
Pour the coconut milk to the curry, stir to combine, then add broccoli, okra, and kale. Cover with a lid and cook for 15 minutes. Remove from the heat, season with salt and pepper. Serve over basmati rice. Optionally serve with a lemon or lime wedge to add some freshness.
