Description
Golden Coconut Chicken Curry is a rich and flavorful Thai-inspired dish featuring tender chicken thighs simmered in a creamy coconut milk sauce infused with fragrant spices like turmeric, cumin, and curry powder. This gluten-free and dairy-free main course balances comforting warmth with the freshness of cilantro and a squeeze of lime, making it a perfect easy-to-make meal for any day.
Ingredients
Scale
Chicken and Protein
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Spices and Seasonings
- 2 tablespoons yellow curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sugar
- Salt to taste
Fresh Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids and Fats
- 1 tablespoon coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce or soy sauce
Garnishes
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat the Oil and Sauté Onion: Warm coconut oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it softens, becoming translucent and fragrant.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional 1 to 2 minutes until their aromas release, building the base flavor of the curry.
- Toast the Spices: Mix in the yellow curry powder, ground turmeric, ground cumin, and cayenne pepper (if using). Stir well to coat the onion mixture and toast the spices for about 1 minute to enhance their flavor.
- Cook the Chicken: Add the bite-sized chicken thigh pieces to the skillet. Cook them for 5 to 6 minutes, stirring occasionally, until the chicken is browned on the outside but not fully cooked through.
- Add Liquids and Simmer: Pour in the full-fat coconut milk and chicken broth. Stir in the fish sauce (or soy sauce) and sugar to balance flavors. Bring the mixture to a gentle simmer.
- Simmer Until Tender: Reduce the heat to low and let the curry cook uncovered for 15 to 20 minutes, allowing the chicken to cook thoroughly and the sauce to slightly thicken.
- Adjust Seasoning and Garnish: Taste the curry and add salt as needed. Serve hot, garnished with fresh chopped cilantro and lime wedges for a burst of freshness.
Notes
- Serve this curry over steamed jasmine rice or with warm naan bread for a complete meal.
- To make a vegetarian version, substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
- For extra vegetables, add spinach or bell peppers during the last few minutes of cooking to incorporate more color and nutrients.
