Coconut Curry Chicken
Prepare coconut curry chicken with chicken thighs, coconut milk, and spices simmered to create a rich curry sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs | 800 | Grams |
| Coconut Milk | 400 | Milliliters |
| Onion | 1 | Count |
| Garlic | 4 | Clove |
| Ginger | 1 | Inch |
| Curry Powder | 2 | Tbsp |
| Cumin | 1 | Tsp |
| Coriander | 1 | Tsp |
| Turmeric | 1 | Tsp |
| Red Chili Flakes | 0.5 | Tsp |
| Vegetable Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Lime | 1 | Count |
| Cilantro | 1 | Bunch |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add curry powder, cumin, coriander, turmeric, and red chili flakes. Stir well to combine and cook for 1 minute.
- Add chicken pieces to the pot, stirring to coat with the spice mixture. Cook until chicken is browned on all sides, about 5-7 minutes.
- Pour in coconut milk and bring to a simmer. Reduce heat to low and cover the pot. Let it cook for 20-25 minutes, stirring occasionally.
- Season with salt and black pepper to taste. Stir in lime juice.
- Garnish with chopped cilantro before serving.
Prep
- Thaw chicken thighs if frozen
Kitchen equipment
Grater For GingerLarge Pot With Lid