Description
This Golden Coconut Chicken Curry is a luscious and flavorful dish combining tender chicken thighs simmered in a rich coconut milk-based sauce infused with aromatic spices like turmeric, cumin, coriander, and curry powder. Enhanced by garlic, ginger, and fresh spinach, this warm, comforting curry is perfect served over rice or with naan for a satisfying meal that will delight your taste buds.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 2 cups spinach leaves (or vegetables of your choice)
- Salt and pepper, to taste
To Serve
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cooked rice or naan, for serving
Instructions
- Heat the Oil: In a large pan, heat the coconut oil over medium heat until hot and shimmering to prepare for cooking the aromatics.
- Sauté Vegetables: Add the finely chopped onion to the pan and cook, stirring occasionally, for about 5 minutes until softened and translucent, which builds the curry’s flavor base.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant to enhance the curry’s aroma.
- Incorporate Spices: Add the curry powder, turmeric powder, cumin, and coriander to the onion mixture. Stir well to coat everything evenly and release the spices’ essential oils.
- Cook the Chicken: Add the bite-sized chicken thigh pieces to the pan. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes, locking in juices and flavor.
- Add Liquids: Pour in the coconut milk and chicken broth, stirring to combine and ensuring the chicken is mostly submerged in the liquid for even cooking.
- Season the Curry: Stir in the fish sauce (or soy sauce if vegetarian), salt, and pepper. Taste and adjust seasoning according to your preference to achieve a balanced flavor.
- Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to low. Allow the curry to simmer uncovered for 15-20 minutes until the chicken is tender and fully cooked, and the sauce has thickened slightly.
- Add Vegetables: During the final 5 minutes of simmering, stir in the spinach leaves or other vegetables. Cook until wilted and heated through, adding freshness and nutrients.
- Garnish and Serve: Remove the curry from heat and garnish with fresh cilantro. Serve immediately with lime wedges, alongside cooked rice or naan bread for a complete meal.
Notes
- For a vegetarian version, substitute chicken with firm tofu or chickpeas and use soy sauce instead of fish sauce.
- You can adjust the spice levels by increasing or decreasing the amount of curry powder or adding chili flakes.
- Spinach can be swapped with kale, green beans, or bell peppers based on preference or availability.
- Leftovers store well in the refrigerator for up to 3 days and taste great when reheated.
- To make this recipe gluten-free, confirm that the chicken broth and soy sauce or fish sauce are gluten-free varieties.
