Easy Coconut Chicken Curry (Print version)

Tender chicken simmered in a creamy coconut curry sauce with ginger, garlic, lime, and cilantro. Ready in about 30 minutes.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into bite-size pieces
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon curry powder, divided
05 - 1 tablespoon neutral oil or coconut oil

For the curry sauce

06 - 1 medium yellow onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
09 - 1 small jalapeno, seeded and minced, optional
10 - 1 red bell pepper, thinly sliced
11 - 1 teaspoon sweet paprika
12 - 2 tablespoons tomato paste
13 - 1 can (13.5 oz or 400 ml) full-fat unsweetened coconut milk
14 - 1/2 cup (120 ml) low-sodium chicken broth
15 - 1 tablespoon fresh lime juice, plus wedges for serving
16 - 1/3 cup chopped fresh cilantro
17 - Cooked jasmine or basmati rice, for serving
18 - Chopped roasted peanuts, for serving, optional

# Instructions:

01 - Toss the chicken with 1/2 teaspoon salt, black pepper, and 1 teaspoon curry powder.
02 - Heat oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 3-4 minutes, turning once, until lightly browned. Transfer to a plate.
03 - Reduce the heat to medium. Add the onion and remaining 1/2 teaspoon salt. Cook for 3 minutes, then stir in garlic, ginger, jalapeno, and bell pepper. Cook for 2 minutes more.
04 - Add the remaining curry powder, paprika, and tomato paste. Stir for 1 minute until the paste darkens slightly and smells fragrant.
05 - Pour in the coconut milk and chicken broth, scraping the skillet. Return the chicken and any juices to the pan. Simmer gently for 10-12 minutes, until the chicken reaches 165°F and the sauce thickens.
06 - Stir in lime juice and cilantro. Taste and add more salt if needed. Serve over rice with lime wedges and chopped peanuts if using.

# Good to know:

01 - Best with full-fat canned coconut milk for a creamy sauce.
02 - Use chicken breast if preferred, but reduce the simmer to avoid drying it out.
03 - Serve with rice, noodles, or naan.

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