Name: Creamy Coconut Chicken Curry: A Comforting Bowl of Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs (900g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces; 2 tablespoons olive oil or coconut oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder (or a mix of ground cumin, coriander, turmeric, and chili powder); 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional, for heat); 1 (14 oz) can coconut milk (full-fat for creaminess); 1 cup chicken broth; 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes); 1 tablespoon tomato paste; 1 teaspoon garam masala; Salt and pepper, to taste; Fresh cilantro, chopped (for garnish); Juice of ½ lime (optional, for brightness)

Description

Creamy Coconut Chicken Curry is a warm, comforting dish that’s bursting with flavor from tender chicken simmered in a rich, spiced coconut milk sauce. With its balance of savory, slightly sweet, and aromatic spices, it’s the kind of meal that feels both exotic and familiar at the same time. Perfect for a cozy weeknight dinner, entertaining guests, or meal prepping for the week, this one-pot curry is hearty yet light enough to enjoy year-round.

Ingredients

Scale

2 lbs (900g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
2 tablespoons olive oil or coconut oil
1 large onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder (or a mix of ground cumin, coriander, turmeric, and chili powder)
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
1 (14 oz) can coconut milk (full-fat for creaminess)
1 cup chicken broth
2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
1 tablespoon tomato paste
1 teaspoon garam masala
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Juice of ½ lime (optional, for brightness)

Instructions

Prepare the chicken: Season chicken pieces lightly with salt and pepper.
Cook the aromatics: In a large skillet or Dutch oven, heat oil over medium heat. Add onion and sauté until softened and golden, about 6–7 minutes. Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
Toast the spices: Add curry powder, paprika, and cayenne (if using). Cook for 30–60 seconds, stirring constantly, to release the flavors.
Build the sauce: Stir in chopped tomatoes and tomato paste. Cook for 2–3 minutes, allowing tomatoes to break down. Add coconut milk and chicken broth, stirring until well combined.
Simmer the chicken: Add chicken pieces to the sauce. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes, stirring occasionally, until chicken is cooked through and tender.
Finish the curry: Stir in garam masala and adjust seasoning with more salt, pepper, or cayenne to taste. Add lime juice if desired for brightness.
Serve: Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.

Prep Time: 15 minutes
Cook Time: 30 minutes