Name: Coconut Curry Chicken
Prep time: 10 min
Total time: 55 min
Yield: serves 4 people
Cuisine: Thai
Ingredients: 2 tbsp coconut oil; 6 chicken thighs (skin on, bone in); 1 onion, peeled and chopped; 2 cloves of garlic, peeled and chopped; 1 tbsp ginger, peeled and chopped; 1/4 chili, chopped; spices: 1 tsp paprika, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/2 tsp ground cloves); 2 tbsp red curry paste; 200 g canned crushed tomatoes (7/8 cup); 240 g chicken stock (or water) (1 cup); 1 can coconut milk (400 ml); 100 g okra, chopped (1 cup or 3.5 oz); 150 g broccoli florets (or chopped) (7/8 cup or 5.4 oz); 6 kale leaves, chopped

Coconut Curry Chicken

Is there anything more flavorful than a tasty, proper curry? I don't think so. We made this comforting, hearty Coconut Chicken Curry recipe using chicken thighs, coconut milk, coconut oil and vegetables that are currently in season, kale, broccoli, okra. Feel free to use other veggies like spinach, savoy cabbage or green beans and chicken breasts instead of chicken thighs. It can be cooked in a pressure cooker as well, that will result in a tender, soft, tasty meat. It's a simple recipe, perfect for any day of the year.

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

Ingredients

Coconut Curry Chicken

2 tbsp coconut oil

6 chicken thighs (skin on, bone in)

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

1 tbsp ginger, peeled and chopped

1/4 chili, chopped

spices: 1 tsp paprika, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/2 tsp ground cloves)

2 tbsp red curry paste

200 g canned crushed tomatoes (7/8 cup)

240 g chicken stock (or water) (1 cup)

1 can coconut milk (400 ml)

100 g okra, chopped (1 cup or 3.5 oz)

150 g broccoli florets (or chopped) (7/8 cup or 5.4 oz)

6 kale leaves, chopped

Tools and equipment

kitchen knife

cutting board

pot with a lid

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.

Tip

You 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.