Quick Coconut Chicken Curry

A flavorful, creamy Indian-inspired coconut chicken curry that balances aromatic spices with the richness of coconut milk. This one-pan meal is perfect for a quick yet authentic-tasting dinner.

30 min total Base: 4 servings 420 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Boneless, skinless chicken thighs, Full-fat coconut milk, Ground turmeric — quantities stay the same regardless of serving count.

Boneless, skinless chicken thighs

600 grams(fixed)

Full-fat coconut milk

400 milliliters(fixed)

Yellow onion, finely diced

1 medium

Fresh garlic, grated

4 cloves

Fresh ginger, grated

1.5 tablespoons

Curry powder (mild or medium)

2 tablespoons

Ground turmeric

0.5 teaspoon(fixed)

Coconut oil (or neutral oil)

1 tablespoon

Salt

0.75 teaspoon

Fresh cilantro

2 tablespoons

Instructions

Heat the oil in a large skillet or pan over medium-high heat.

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Stir in the grated garlic and ginger, cooking for 1 minute until fragrant.

Add the curry powder, turmeric, and salt; stir constantly for 30 seconds to toast the spices.

Add the chicken pieces to the pan and stir to coat thoroughly with the onion and spice mixture. Cook until the chicken begins to brown, about 3-4 minutes.

Pour in the coconut milk and stir well to combine, scraping the bottom of the pan to incorporate any browned bits.

Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 10-12 minutes, or until the chicken is cooked through.

Remove the lid and simmer for an additional 2-3 minutes if you prefer a thicker sauce.

Garnish with fresh chopped cilantro and serve hot over steamed basmati rice.

💡 Chef's Tip

For the best texture, use chicken thighs as they stay tender during simmering. If you prefer a more intense coconut flavor, stir in a teaspoon of unsweetened desiccated coconut at the end. If the sauce separates, this is common with high-fat coconut milk and is perfectly normal; stir it well before serving.

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