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jhessica

Creamy Coconut Chicken Curry: A Delightful Recipe to Try

A delightful and creamy coconut chicken curry recipe that is easy to make and packed with flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 can 14 ounces coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Juice of 1 lime
  • Chopped fresh cilantro for garnish
  • Cooked rice for serving

Method
 

  1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet. Cook for 1-2 minutes, stirring constantly to toast the spices.
  4. Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
  5. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  7. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  8. Season with salt, pepper, and lime juice to taste.
  9. Serve the curry over cooked rice and garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a vegetarian option, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
  • Add vegetables like bell peppers, carrots, or peas for extra nutrition and color. You can add them along with the chicken in step 4.

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