Easy Coconut Chicken Curry
This easy coconut chicken curry is rich, fragrant, and ready in about 35 minutes. Tender chicken thighs simmer in a creamy spiced coconut sauce with chickpeas for a comforting weeknight dinner that is excellent with basmati rice or warm naan.
Servings5 Portions
Prep Time15 Mins
Cook Time20 Mins
Difficulty
Easy
Ingredients
5
- boneless chicken thighs500 g
- onion1 large
- garlic0.5 tbsp
- ginger, minced0.5 tbsp
- coconut oil2 tbsp
- curry powder1 tbsp
- ground cumin1 tsp
- turmeric powder1 tsp
- tomato paste0.3 cup
- chicken stock0.5 cup
- coconut cream400 g
- chickpeas, drained400 g
- kosher salt0.3 tsp
- plain yogurt
- coriander leaves
- basmati rice
- naan
Step-by-Step Instructions
01
Heat the coconut oil in a large pot or deep skillet over medium-high heat. Add the onion and cook for 2 minutes until softened and translucent. Stir in the garlic and ginger and cook for 30 seconds, stirring constantly so they do not burn.
02
Add the curry powder, ground cumin, and turmeric. Stir for 15 to 30 seconds to toast the spices and bring out their aroma. If the pan looks dry, add a small splash of water.
03
Stir in the tomato paste until the onion mixture is evenly coated. Add the chicken thighs and toss well so the pieces are covered in the spice mixture.
04
Pour in the chicken stock and bring to a brisk simmer. Cook for about 5 minutes, stirring occasionally, until the liquid reduces slightly and the flavors concentrate.
05
Add the coconut cream, drained chickpeas, and salt. Stir well, return to a simmer, and cook for 8 minutes, stirring from time to time, until the chicken is cooked through and the sauce is creamy.
