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Creamy Coconut Chicken Curry

A close-up of creamy coconut chicken curry, garnished with fresh cilantro and red chili flakes.
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A simple, one-pot creamy coconut chicken curry that is perfect for a weeknight meal. This mild to medium curry is restaurant-worthy yet easy to make.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, for more heat)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch (optional, for thickening)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more until fragrant.
  3. Stir in curry powder, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. If you want a thicker sauce, whisk cornstarch with 2 tablespoons of water in a small bowl until smooth, then stir into the simmering sauce.
  6. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and the sauce has thickened.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

Notes

  • For a milder curry, omit the cayenne pepper.
  • Serve over steamed basmati rice or with warm naan bread.
  • This recipe is naturally gluten-free.

Nutrition

Find it online: https://delicerecipe.com/creamy-coconut-chicken-curry/