Description
A rich, velvety, and aromatic weeknight dinner that comes together in just 30 minutes. This forgiving recipe uses pantry-friendly ingredients to create a restaurant-quality curry that is perfect for meal prep and customizable to your spice preference.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or chicken breast cut into 1.5-inch chunks)
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Madras curry powder
- 1 cup low-sodium chicken broth
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp red chili flakes (optional)
- 2 tbsp vegetable oil (or avocado oil)
Instructions
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3 minutes until golden brown, then flip and cook for 2-3 minutes until mostly done. Remove chicken to a plate, leaving brown bits in the pan.
- Reduce heat to medium. Add diced onion to the pan and cook for 3 minutes until soft.
- Add garlic, ginger, curry powder, and red chili flakes. Stir constantly for 60 seconds to bloom the spices.
- Pour in coconut milk and chicken broth. Scrape up brown bits from the bottom of the pan. Stir in soy sauce.
- Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Return chicken and any juices to the pan. Simmer for 2 more minutes until chicken reaches an internal temperature of 165°F.
- Remove from heat and stir in lime juice. Taste and adjust salt if needed.
- Garnish with fresh cilantro and serve immediately over jasmine rice.
Notes
Do not use light coconut milk as it lacks the fat needed for a creamy texture. Bloom spices in fat rather than water for deeper flavor. If the sauce is too thin, simmer longer or add a cornstarch slurry. If too thick, add more broth. The curry tastes even better the next day as flavors meld.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sodium: 580
- Fat: 28
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: coconut chicken curry, quick weeknight dinner, creamy curry, 30 minute meals, meal prep, dairy-free, gluten-free option