Coconut Curry Chicken – Exotic Recipes for Dinner

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Coconut Curry Chicken – Exotic Recipes for Dinner

Alright, I have to tell you — this coconut curry chicken recipe is the kind of dinner that *makes* the week better. Picture this: creamy coconut milk swirling together with golden spices and tender chicken, filling your kitchen with the kind of warm, irresistible aroma that feels like a big hug after a long day. The bright orange hues of the curry come alive with just the right balance of sweetness and spice. It’s exotic but easy, impressive but unfussy — exactly how I like my weeknight dinners. Stick with me through this recipe, and I’ll show you the simple secrets to nailing that silky sauce and juicy chicken every time. Trust me, you’ll want to make this again and again!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Ingredients

For the Main Dish:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp coconut oil or vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder (medium heat)
  • 1 tsp turmeric powder
  • 1/2 tsp chili flakes (optional, adjust to taste)
  • 1 (14 oz) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 tbsp tomato paste
  • Salt and black pepper, to taste
  • Fresh cilantro for garnish

For the Sauce / Garnish:

  • Juice of half a lime
  • Optional: 1 tbsp brown sugar or honey for a touch of sweetness
  • Optional: sliced fresh chili or red pepper flakes for extra heat

How I Make It

Step 1:

Heat coconut oil in a large skillet over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and cook until browned but not fully cooked through, about 5 minutes. Remove the chicken and set aside — don’t worry about cooking it all the way here!

Step 2:

Lower the heat to medium, add the chopped onion, and sauté until soft and translucent, about 4 minutes. Toss in the minced garlic and grated ginger, stirring constantly so they don’t burn, until fragrant, about 1 minute.

Step 3:

Sprinkle in the curry powder, turmeric, and chili flakes. Stir them into the onions and garlic so the spices bloom and become fragrant, releasing that signature aroma you associate with curry.

Step 4:

Add the tomato paste and mix well for about a minute to deepen the sauce’s flavor. Then, pour in the coconut milk and chicken broth. Stir everything together, scraping the bottom of the pan to loosen any browned bits.

Step 5:

Return the chicken to the pan, submerging it in the sauce. Bring to a simmer, then cover and reduce heat to low. Let it cook gently for about 15 minutes or until the chicken is cooked through and tender (safe internal temp of 165°F).

Step 6:

Once cooked, add the lime juice and, if you like, a touch of brown sugar or honey. Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.

Variations & Tips

  • Use chicken breasts if you prefer leaner meat; just be careful not to overcook them so they don’t dry out.
  • For extra veggies, toss in some baby spinach or diced bell peppers in Step 5 for color and crunch.
  • If you want more heat, add fresh chopped chilies or a splash of hot sauce at the end.
  • Swap curry powder with your favorite curry paste for an even more intense flavor.
  • Don’t skip the lime juice — it brightens and balances the richness beautifully.
  • Use full-fat coconut milk for the creamiest sauce, but light coconut milk works if you want it lighter.

How I Like to Serve It

This curry is perfect served over fluffy jasmine rice or warm naan bread to soak up every creamy drop. On cooler nights, I love serving it alongside roasted vegetables for extra warmth and texture. It’s a wonderful dish to share over relaxed dinners or when you want to impress with minimal effort.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the coconut milk.
  • If your sauce gets too thick when reheating, thin it out with a splash of chicken broth or water.

Closing: This coconut curry chicken always turns out creamy, flavorful, and comforting — once you try it, it quickly becomes a favorite weeknight staple you can count on.


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