Chicken and Coconut Milk Curry: A Delicious and Aromatic Recipe
This creamy, fragrant chicken and coconut milk curry is a guaranteed crowd-pleaser. Easy to make and packed with flavor, this recipe is perfect for a weeknight dinner or a special occasion. Let's dive into the details!
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities as needed.
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken breasts work too, but thighs stay more moist.
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk Full-fat coconut milk creates the richest, creamiest curry.
- 1 cup chicken broth
- 2 tablespoons curry powder Adjust to your spice preference!
- 1 tablespoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Step-by-Step Instructions:
Get Started:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
Building the Flavor Base:
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Add the chopped bell peppers and cook for 3-5 minutes until slightly tender.
Creating the Curry:
- Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aroma. This step is crucial for a flavorful curry!
- Add the diced tomatoes (undrained), coconut milk, and chicken broth. Bring to a simmer.
- Return the chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Finishing Touches:
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Serving Suggestions:
Serve your delicious chicken and coconut milk curry hot over a bed of fluffy rice. Naan bread or roti also make excellent accompaniments. For a complete meal, consider adding a side of raita (yogurt dip) to cool down the spice.
Tips for the Best Chicken and Coconut Milk Curry:
- Don't rush the simmering process. Allowing the flavors to meld together slowly is key to a truly delicious curry.
- Adjust the spices to your liking. If you prefer a milder curry, reduce the amount of cayenne pepper or omit it altogether.
- Use full-fat coconut milk. It creates a richer, creamier sauce.
- Make it ahead! This curry tastes even better the next day, making it a great meal prep option.
Enjoy your homemade chicken and coconut milk curry! Let me know in the comments how yours turns out. Happy cooking!
