
Spicy Coconut Chicken Curry
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.
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
Heat olive oil in a large pot or Dutch oven over medium heat.
Estimated time: 2 minutes
Add chicken and cook until browned on all sides.
Estimated time: 5 minutes
Add onion, garlic, and ginger; cook until softened.
Estimated time: 3 minutes
Stir in curry powder and cook for 1 minute.
Estimated time: 1 minutes
Pour in chicken broth, coconut milk, diced tomatoes, and tomato paste.
Estimated time: 1 minutes
Add sugar and stir well.
Estimated time: 1 minutes
Bring to a boil, then reduce heat and simmer for 20 minutes, covered.
Estimated time: 20 minutes
Stir in cilantro and season with salt and pepper to taste.
Estimated time: 2 minutes
Serve hot over rice or naan bread.
Estimated time: 1 minutes
Garnish with extra cilantro and enjoy!
Estimated time: 1 minutes