Description
A flavorful chicken coconut curry, perfect for serving with rice or bread.
Ingredients
Scale
- 600g chicken thighs, boneless and skinless
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 400ml coconut milk
- 1 cup chicken broth
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil (vegetable or coconut)
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and cook until soft and golden, about 5–7 minutes.
- Add garlic and ginger. Cook for another 1–2 minutes until fragrant.
- Stir in paprika, cumin, coriander, turmeric, and cayenne. Toast the spices for about 1 minute.
- Add chicken thighs and stir to coat. Cook for 5–6 minutes until they begin to brown.
- Add tomato paste and chopped tomatoes. Cook for 3–4 minutes, stirring occasionally.
- Pour in chicken broth and bring to a gentle simmer. Cover and cook on low for 20–25 minutes.
- Stir in coconut milk and simmer uncovered for another 10 minutes until the sauce thickens.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro and serve hot with rice or bread.
Notes
- This curry can be adjusted with more or less cayenne depending on your spice preference.
- Serve with steamed rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg