Description
This creamy coconut chicken curry is packed with bold spices, tender chicken, and a luscious coconut milk-based sauce. Perfect for a cozy dinner, it’s easy to make and great for meal prep or freezing.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon ground paprika
- 2 teaspoons kosher salt, plus additional as needed
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1-inch piece of ginger (about 1 tablespoon), minced
- 1 red bell pepper, sliced and halved
- 3 tablespoons coconut oil or canola oil, plus more as needed
- 1 (13-ounce) can unsweetened full-fat coconut milk
- 1 1/2 tablespoons fish sauce, plus more to taste
- 1 tablespoon freshly squeezed lime juice
- 1 cup roughly chopped fresh cilantro, divided
- Cooked rice, cauliflower rice, or naan, for serving
Instructions
- Cut the chicken into 1-inch pieces and place in a bowl. Add paprika, salt, curry powder, turmeric, and cayenne. Toss to coat and let marinate while preparing other ingredients.
- Dice the onion, mince the garlic and ginger, and slice the bell pepper.
- Heat oil in a Dutch oven over medium heat. Add the onions and sauté on medium-low until translucent, about 10 minutes.
- Add garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant.
- Increase heat to medium. Add chicken and cook for 1 minute, stirring to bloom spices. Add a bit more oil if needed.
- Stir in the coconut milk, fish sauce, and bring to a rapid simmer.
- Simmer for 10 minutes, then add the bell pepper. Simmer another 10 minutes until chicken is cooked through and pepper is tender.
- Stir in lime juice and half of the chopped cilantro. Taste and adjust seasoning if needed.
- Serve over rice or with naan, topped with remaining cilantro and lime wedges.
Notes
- Use gloves when tossing chicken with turmeric to avoid staining your hands.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of water or broth if needed.
- Freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 612
- Sugar: 7g
- Sodium: 747mg
- Fat: 42g
- Saturated Fat: 31g
- Unsaturated Fat: 8g
- Trans Fat: 0.04g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 215mg
