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This comforting curry is packed with fresh spices, tender chicken, and a rich coconut sauce that’s sure to warm you from the inside out. Simple yet flavorful, this creamy blend can quickly become a household favorite for cozy dinners, meal prep, or entertaining friends.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon chili flakes (adjust to taste)
- 1 cup coconut milk
- 1 cup diced tomatoes (fresh or canned)
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
Begin by heating the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken pieces. Season lightly with salt and pepper, and cook until they are nicely browned on all sides, about 5 to 7 minutes. Remove the chicken from the pan and set it aside on a plate.
In the same pan, reduce the heat to medium and add the onion. Cook until it softens and starts to turn golden, about 5 minutes. Stir in the garlic and ginger, letting them release their fragrant aromas for about a minute.
Sprinkle in the curry powder, turmeric, and chili flakes, stirring to coat the onions and garlic in the spices. This quick toasting technique bolsters the curry’s depth and aroma. Next, return the chicken to the pan and pour in the coconut milk and diced tomatoes. Give everything a quick stir before adjusting the seasoning with a little more salt and pepper.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let the curry cook for 15 to 20 minutes. During this time, the chicken cooks fully and the sauce thickens into a dreamy, creamy consistency. If the sauce becomes too thick, thin it with a splash of water or chicken stock.
Once the chicken is cooked through, taste and adjust any seasonings as needed. Serve hot over steamed rice or warm naan bread, topping it off with a scatter of fresh cilantro or parsley for a bright finish.
This recipe is a fantastic weeknight option for both seasoned cooks and beginners. Its creamy coconut base offers a slightly sweet undertone that balances the spices, making the flavor profile wonderfully approachable. You can lighten things up by using light coconut milk or add extra vegetables—like spinach, bell peppers, or peas—for added color and nutrients. Whether you’re new to curry or simply seeking a quick, comforting meal, this recipe hits the spot every time.
