Chicken Coconut Curry
A quick and flavorful one-pot curry with tender chicken thighs simmered in creamy coconut milk and aromatic spices. Perfect for busy weeknights!
Ingredients
- 6 chicken thighs bone-in skin-on (about 2.5 lbs), skin removed
- 2 teaspoons salt plus more for seasoning
- 3/4 teaspoon black pepper plus more for seasoning
- 1 teaspoon oil any neutral cooking oil
- 2 cans coconut milk 13.5 oz each
- 2 tablespoons dried basil leaves
- 1.5 tablespoons yellow curry powder
- 1/2 to 3/4 teaspoon chili powder adjust to taste
- 1 large red onion chopped
- 8 cloves garlic minced
- 2 jalapeños seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger grated or minced
- 1/3 to 1/2 cup fresh cilantro chopped
Instructions
- Prep the Ingredients
- Mince garlic, chop red onion, seed and chop jalapeños, and grate fresh ginger. Remove skin from chicken thighs and season both sides generously with salt and pepper.
- Sear the Chicken
- Heat oil in a large skillet over medium-high heat until shimmering. Add 3 chicken thighs and sear for 2-3 minutes per side until golden brown. Transfer to a plate and repeat with remaining thighs.
- Build the Curry Base
- Pour both cans of coconut milk into a large pot or Dutch oven. Add dried basil, 2 teaspoons salt, 3/4 teaspoon pepper, curry powder, and chili powder. Stir until spices dissolve. Add chopped onion, minced garlic, and jalapeños.
- Cook the Chicken
- Place seared chicken thighs into the sauce, ensuring they're mostly submerged. Bring to a gentle simmer over medium heat, then reduce to medium-low. Cover and simmer for 15 minutes until chicken reaches 165°F internally.
- Thicken the Sauce
- Remove chicken to a plate. Add grated ginger to the sauce and stir. Mix cornstarch with cold water to create a slurry. Stir the slurry into the simmering curry and cook for 1 minute, stirring constantly, until sauce thickens.
- Shred and Combine
- Use two forks to shred the chicken into bite-sized pieces. Return shredded chicken to the pot and stir. Simmer for 2 more minutes. Taste and adjust seasoning if needed.
- Finish and Serve
- Remove from heat and stir in fresh cilantro. Serve hot over basmati rice or with naan bread. Garnish with extra cilantro and lime wedges if desired.
Notes
Chicken Options: Boneless chicken breasts can be substituted - cut into chunks and reduce cooking time to 10 minutes.
Heat Level: Start with 1/2 teaspoon chili powder for mild heat. Remove jalapeño seeds for family-friendly spice level.
Storage: Refrigerate in an airtight container for 3-4 days. Freezes well for up to 3 months.
Reheating: Warm gently on stovetop over low heat. Add a splash of coconut milk or water if sauce has thickened.
Variations: Add bell peppers, snap peas, or spinach in the last 5 minutes of cooking. Substitute chickpeas or tofu for a vegetarian version.
Make Ahead: Flavors improve after sitting. Prepare up to 2 days in advance and add fresh cilantro just before serving.
Heat Level: Start with 1/2 teaspoon chili powder for mild heat. Remove jalapeño seeds for family-friendly spice level.
Storage: Refrigerate in an airtight container for 3-4 days. Freezes well for up to 3 months.
Reheating: Warm gently on stovetop over low heat. Add a splash of coconut milk or water if sauce has thickened.
Variations: Add bell peppers, snap peas, or spinach in the last 5 minutes of cooking. Substitute chickpeas or tofu for a vegetarian version.
Make Ahead: Flavors improve after sitting. Prepare up to 2 days in advance and add fresh cilantro just before serving.