Go Back

Creamy Coconut Chicken Curry

Creamy coconut chicken curry simmers in a skillet with mild curry powder, ginger, and full-fat coconut milk for tender chicken in a lightly thickened sauce. Finish it with lime juice and fresh cilantro for a bright, savory dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tbsp ginger fresh, minced
  • 2 tbsp curry powder mild
  • 0.5 tsp cumin ground
  • 2 tbsp tomato paste
  • 1 can (13.5 oz) coconut milk unsweetened, full-fat
  • 0.5 cup chicken broth
  • 1 tbsp lime juice
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 12-inch deep skillet

Method
 

  1. Pat the chicken dry and season all over with the salt and black pepper.
  2. Heat the oil in a 12-inch deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate; it will not be cooked through.
  3. Add the onion to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Add the garlic, ginger, curry powder, and cumin; cook for 30 seconds, stirring, until fragrant.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the coconut milk and chicken broth, scraping up browned bits from the skillet, and bring to a gentle simmer.
  7. Return the chicken and any plate juices to the skillet.
  8. Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, turning the chicken once, until it reaches 165°F in the thickest part and the sauce is lightly thickened.
  9. Remove the skillet from the heat and stir in the lime juice.
  10. Sprinkle with the cilantro before serving.

Notes

For the most even browning, pat the chicken thoroughly dry before seasoning. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free version, use certified gluten-free chicken broth.