Description
This Coconut Chicken Curry is a quick and easy dish combining tender boneless chicken thighs simmered in a rich, creamy coconut and chickpea curry sauce. Infused with warming spices like curry powder, turmeric, and cumin, it’s perfect served over basmati rice with a drizzle of yogurt and fresh coriander for a comforting and flavorful meal.
Ingredients
For the Curry
- 2 tbsp unrefined coconut oil (virgin, or substitute butter, ghee, or any cooking oil)
- 500 g (1 lb) boneless chicken thighs, cut into ~2cm (0.8″) pieces
- 1 large onion, diced
- 1 1/2 tbsp garlic, finely grated (~6 large cloves)
- 1 1/2 tbsp ginger, finely grated
- 2 1/2 tbsp curry powder (mild or hot to taste)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/4 cup tomato paste
- 1 1/2 cups low sodium chicken stock/broth
- 400 g (14 oz) coconut cream, full fat (can substitute coconut milk)
- 400 g (14 oz) canned chickpeas, drained
- 1 1/4 tsp cooking salt / kosher salt (adjust if using table salt or flakes)
To Serve
- Plain yogurt, slightly thinned with water to drizzle
- Coriander leaves (cilantro), roughly chopped
- Basmati rice (about 3 cups uncooked to serve 5)
- Naan bread (optional)
Instructions
- Sauté the Aromatics: Heat the coconut oil in a large pot or deep skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until translucent. Add the grated garlic and ginger, stirring constantly for 30 seconds, scraping the base if the mixture starts sticking.
- Toast the Spices: Add the curry powder, turmeric, and cumin powders to the pot. Stir continuously for 15 seconds to release the spices’ aroma, ensuring they do not burn. If sticking occurs, add a splash of water to loosen the spices.
- Coat the Chicken: Stir in the tomato paste and coat it evenly with the onion-spice mixture. Then add the chicken pieces, stirring well to coat them thoroughly with the tomato and spice mixture.
- Reduce Chicken Stock: Pour in the chicken stock, stir well, and bring to a rapid simmer. Maintain rapid bubbling for 5 minutes to reduce the liquid by half, stirring occasionally and adjusting heat to avoid burning.
- Simmer the Curry: Add the coconut cream, drained chickpeas, and salt. Stir well, bring the mixture back to a rapid simmer, and cook for 8 minutes. Stir occasionally; the sauce should be creamy but slightly thinner than typical curry consistency.
- Rest and Serve: Remove the pot from heat and let the curry stand for 5 minutes. Serve the curry hot over cooked basmati rice, drizzled with thinned yogurt and garnished with chopped coriander. Optionally, serve with naan bread.
Notes
- Use virgin coconut oil for a subtle coconut flavor; butter, ghee, or other oils work as alternatives.
- Chicken thighs are preferred for tenderness; boneless and cut into small pieces for even cooking.
- Coconut cream provides richness; substitute with coconut milk if needed but expect a thinner sauce.
- Adjust salt quantity depending on the type of salt used: halve if using table salt, double for flakes.
- Simmer rapidly to reduce liquids quickly and develop deeper flavors without prolonged cooking.
- For a spicier curry, choose hot curry powder instead of mild.
