Description
A simple and flavorful spicy summer coconut chicken curry featuring tender chicken pieces simmered in a fragrant blend of coconut milk, curry powder, and fresh herbs. Perfectly balanced with a touch of lime and optional sweetness, this dish offers a creamy, mildly spicy curry ideal for a quick weeknight dinner served over rice or naan.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red chilies, sliced (adjust to heat preference)
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce or soy sauce
- Juice of 1 lime
- 1 teaspoon honey or sugar (optional, to balance heat)
- Salt and pepper to taste
- Fresh basil, cilantro, or mint for garnish
- Cooked rice or naan, for serving
Instructions
- Prepare the aromatics: Heat oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft, setting a flavorful base for the curry.
- Add garlic, ginger, and chilies: Stir in the minced garlic, grated ginger, and sliced red chilies. Cook for another minute until fragrant, releasing their essential oils and spiciness.
- Toast the spices: Stir in curry powder and ground turmeric, cooking for 30 seconds to toast them and enhance their aroma and flavor.
- Brown the chicken: Add the chicken pieces to the skillet. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned on all sides, sealing in juices.
- Add liquids and flavorings: Pour in the coconut milk, fish sauce (or soy sauce), lime juice, and honey or sugar if using. Stir thoroughly and bring the mixture to a gentle simmer.
- Simmer the curry: Let the curry simmer uncovered for 10–12 minutes until the chicken is cooked through and the sauce thickens slightly. Season with salt and pepper according to taste.
- Finish and garnish: Remove the skillet from heat and garnish the curry with fresh basil, cilantro, or mint to add a fresh herbal note.
- Serve: Serve the coconut chicken curry hot over cooked rice or alongside warm naan bread. Enjoy this comforting and spicy dish!
Notes
- Adjust the number of red chilies according to your preferred spice level.
- Chicken thighs will provide a juicier, more flavorful curry, while breasts keep it leaner.
- To keep it vegetarian or vegan, replace chicken with tofu or vegetables and use soy sauce instead of fish sauce.
- Honey or sugar is optional; omit for a strictly savory, spicier dish.
- Fresh herbs enhance flavor but can be omitted if unavailable.
