Spicy Coconut Chicken Curry

Spicy Coconut Chicken Curry

40 mins
medium
6 servings

A flavorful and aromatic coconut chicken curry, perfect for a weeknight dinner or a special occasion. This recipe is easy to follow and delivers a delicious meal in under 45 minutes.

ChickenCoconutCurryQuick

Equipment Needed

  • Cutting board
  • Large pot or Dutch oven

Ingredients

  • 2.00 poundsBoneless, skinless chicken thighs(Cut into bite-sized pieces)
  • 2.00 tablespoonsOlive oil
  • 1.00 Onion(Chopped)
  • 3.00 clovesGarlic(Minced)
  • 1.00 tablespoonGinger(Grated)
  • 2.00 tablespoonsCurry powder
  • 1.00 canCoconut milk(14 ounces)
  • 1.00 cupChicken broth(Low sodium)
  • 1.00 canDiced tomatoes(14.5 ounces)
  • 2.00 tablespoonsTomato paste
  • 1.00 tablespoonSugar(Adjust to taste)
  • 2.00 tablespoonsFresh cilantro(Chopped)
  • 0.50 teaspoonSalt(To taste)
  • 0.50 teaspoonBlack pepper(To taste)

Instructions

1

Heat olive oil in a large pot or Dutch oven over medium heat.

Estimated time: 2 minutes

2

Add chicken and cook until browned on all sides.

Estimated time: 5 minutes

3

Add onion, garlic, and ginger; cook until softened.

Estimated time: 3 minutes

4

Stir in curry powder and cook for 1 minute.

Estimated time: 1 minutes

5

Pour in chicken broth, coconut milk, diced tomatoes, and tomato paste.

Estimated time: 1 minutes

6

Add sugar and stir well.

Estimated time: 1 minutes

7

Bring to a boil, then reduce heat and simmer for 20 minutes, covered.

Estimated time: 20 minutes

8

Stir in cilantro and season with salt and pepper to taste.

Estimated time: 2 minutes

9

Serve hot over rice or naan bread.

Estimated time: 1 minutes

10

Garnish with extra cilantro and enjoy!

Estimated time: 1 minutes