Coconut Curry Chicken (Printable Version)
Tender chicken cooked in creamy coconut milk and savory spices for a rich, flavorful dish.
# Ingredients Required:
→ Poultry
01 -
680 grams boneless skinless chicken breast or thighs
→ Oils and Fats
02 -
15 milliliters olive oil
→ Vegetables and Aromatics
03 -
1 medium yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
15 grams fresh ginger, minced
→ Spices
06 -
15 milliliters curry powder
07 -
5 milliliters turmeric
08 -
5 milliliters paprika
09 -
5 milliliters salt
10 -
2.5 milliliters black pepper
→ Liquids
11 -
400 milliliters full-fat coconut milk (1 can)
→ Garnish
12 -
Fresh cilantro, optional
# Guide to Cooking:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 -
Incorporate minced garlic and ginger, cooking for an additional minute until fragrant.
03 -
Add curry powder, turmeric, paprika, salt, and black pepper. Stir well to evenly coat the onions and aromatics.
04 -
Add chicken pieces to the skillet and cook until lightly browned on all sides.
05 -
Reduce heat to medium-low, pour in the coconut milk, stir, and simmer uncovered for 10 to 12 minutes until the sauce thickens and chicken is fully cooked.
06 -
Taste and adjust seasoning as needed. Optionally, add chili flakes for additional heat.
07 -
Garnish with fresh cilantro and serve with rice or naan.
# Extra Suggestions:
01 -
For a spicier variation, incorporate fresh chili or chili flakes during the seasoning step.