Description

Golden Coconut Chicken Curry is a rich and flavorful dish featuring tender chicken thighs simmered in a fragrant blend of coconut milk, curry spices, and fresh ingredients. This easy-to-make curry is perfect for a comforting dinner served alongside rice or naan, with vibrant spinach added for a nutritional boost and fresh cilantro and lime wedges to enhance the taste.

Ingredients

Scale

Protein

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

Oils & Fats

1 tablespoon coconut oil

Vegetables & Aromatics

1 onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 cups spinach leaves (or vegetables of your choice)

Spices

1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon cumin
1 teaspoon coriander

Liquids & Sauces

1 can (400ml) coconut milk
1 cup chicken broth
1 tablespoon fish sauce (or soy sauce for a vegetarian option)

Seasonings & Garnish

Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Serving

Cooked rice or naan, for serving

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Instructions

Heat the Coconut Oil: In a large pan, heat the coconut oil over medium heat until it is hot and shimmering, creating a perfect base for sautéing your aromatics.
Sauté Onion: Add the finely chopped onion to the pan and sauté for about 5 minutes, stirring often, until the onion is softened and translucent, releasing a sweet aroma.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant to infuse the dish with intense flavor.
Add Spices: Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir well to coat the onions and garlic, which helps to bloom the spices and deepen their aroma.
Cook the Chicken: Add the bite-sized chicken thighs to the pan. Cook for about 5 to 7 minutes, turning occasionally until all sides are nicely browned, sealing in the juices.
Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring gently to combine. Ensure the chicken pieces are fully submerged in the liquid for even cooking.
Season the Curry: Stir in fish sauce (or soy sauce as a vegetarian alternative), and season with salt and pepper to taste. This creates a well-balanced saltiness and umami.
Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Let it cook uncovered for 15 to 20 minutes, allowing the chicken to become tender and absorb the curry flavors.
Add Vegetables: During the last 5 minutes of cooking, stir in the spinach leaves or your preferred vegetables. Let them wilt and heat through, adding nutrition and texture.
Garnish and Serve: Remove the curry from heat and garnish with fresh cilantro. Serve hot with lime wedges for squeezing over and accompany with cooked rice or naan bread to complete the meal.

Notes

Use boneless, skinless chicken thighs for juicier and more tender results compared to chicken breasts.
Adjust the heat level by adding chopped fresh chili or cayenne pepper if you prefer a spicier curry.
For a vegetarian version, substitute chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
Leftover curry tastes even better the next day as the flavors continue to develop.
Spinach can be replaced with kale, green beans, or other sturdy vegetables depending on preference.
Ensure not to boil vigorously after adding coconut milk to prevent it from splitting.