Coconut Curry Chicken
A fragrant and creamy curry featuring tender chicken pieces simmered in a rich coconut milk sauce with aromatic spices. This flavorful dish brings the exotic tastes of Southeast Asian cuisine to your dinner table.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1 can coconut milk (14 oz cans, full-fat)
- 1/2 cup chicken broth
- 1 tbsp brown sugar
- 1 tbsp lime juice, freshly squeezed
- 1 tsp fish sauce
- 2 cups fresh spinach
- 1/4 cup fresh cilantro, chopped
- 1 lime lime wedges, for serving
- 2 cups cooked rice, for serving
Instructions
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1
Season 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper.
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2
Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat.
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3
Add chicken and cook until browned on all sides and no longer pink in the center, about 5-7 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove chicken and set aside.
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4
In the same pan, add a bit more oil if needed, then add 1 diced onion and 1 diced (any color) bell pepper. Cook until softened, about 3-4 minutes.
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5
Add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Cook for 30 seconds until fragrant.
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6
Stir in 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp red pepper flakes. Cook for 1 minute to toast the spices.
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7
Pour in 1 can coconut milk (14 oz cans, full-fat) and 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan.
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8
Add 1 tbsp brown sugar, 1 tbsp freshly squeezed lime juice, and 1 tsp fish sauce. Stir to combine.
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9
Return the chicken to the pan. Bring to a simmer, then reduce heat to medium-low.
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10
Cover and simmer for 15 minutes, stirring occasionally.
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11
If using 2 cups fresh spinach, stir it in during the last 2 minutes of cooking until wilted.
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12
Taste and adjust seasonings as needed.
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13
Serve over 2 cups for serving cooked rice, garnished with 1/4 cup chopped fresh cilantro and 1 lime for serving lime wedges on the side.