This chicken curry with coconut milk blends natural creaminess with the warmth of aromatic spices, creating a comforting, dairy-free dish. It is ideal for those seeking a quick yet flavorful authentic dinner.
Ingredients
- 800 g boneless chicken thighs
- 400 ml coconut milk
- 1 large onion, diced
- 3 garlic cloves, sliced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp turmeric
- 1 ripe tomato, diced
- 2 tbsp coconut oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep
Cut chicken thighs into 4 cm pieces and pat them completely dry with paper towels. Season with coarse salt and black pepper. Drying the meat is crucial for a proper sear without releasing excess water.
- Step 2 Pan 5 min
Heat 2 tbsp coconut oil over medium-high heat and brown the chicken in batches without overcrowding. Remove and set aside; this prevents the meat from toughening during simmering.
- Step 3 Pan 4 min
In the same pan, add the diced onion and cook for 3 minutes until translucent. Incorporate sliced garlic and grated ginger, stirring for 30 seconds without letting them burn.
- Step 4 Pan 1 min
Add curry powder and turmeric, toasting the spices for 20 seconds until they infuse the oil. This blooming step intensifies flavor and removes the raw spice taste.
- Step 5 Pot / simmer 15 min
Pour in the coconut milk slowly and scrape up the caramelized fond. Add diced tomato, cover, and cook over low heat for 15 minutes. Gentle heat allows the chicken to absorb spices without drying out.
- Step 6 Pot / simmer 10 min
Uncover the pan, increase to medium heat, and reduce the sauce for 10 minutes until thickened. Adjust salt and turn off the heat; residual heat will finish cooking the chicken evenly.