Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow-Simmered Coconut Lime Chicken Curry with Fragrant Jasmine Rice and Buttery Garlic Naan

A rich and creamy coconut lime chicken curry simmered to perfection, served over fragrant jasmine rice with warm buttery garlic naan.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 2 teaspoons mild curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red chili flakes (plus extra for garnish)
  • 1 (13.5 oz) can full-fat coconut milk
  • ¾ cup chicken broth
  • 2 tablespoons tomato paste
  • For the rice:
  • 1 cup jasmine rice
  • 1 ½ cups water
  • ½ teaspoon salt
  • 1 tablespoon butter (optional)
  • For the naan:
  • 4 pieces store-bought or homemade naan
  • 2 tablespoons butter, melted
  • 2 cloves garlic, minced (for butter)

Instructions

  1. 1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken pieces and sear until golden on all sides, about 5-7 minutes. Remove and set aside.
  2. 2. In the same pot, add onion and cook until softened, about 3 minutes. Add garlic, ginger, red curry paste, curry powder, cumin, coriander, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
  3. 3. Stir in tomato paste, then pour in coconut milk and chicken broth. Bring to a simmer.
  4. 4. Return chicken to the pot. Cover and simmer on low heat for 25-30 minutes, until chicken is tender and sauce has thickened.
  5. 5. While curry simmers, prepare rice: Rinse jasmine rice under cold water. In a small pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in butter if desired.
  6. 6. For naan: In a small bowl, mix melted butter with minced garlic. Brush over naan. Warm naan in a dry skillet over medium heat for 1-2 minutes per side, or in a 350°F oven for 5 minutes.
  7. 7. Serve curry over rice with naan on the side. Garnish with extra crushed chili flakes and fresh cilantro if desired.

Notes

For a milder curry, reduce or omit the crushed chili flakes. Coconut milk can be substituted with light coconut milk for a lower-fat version. Leftovers keep well in the refrigerator for up to 3 days.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Method: Main Course
  • Cuisine: Indian-inspired

Nutrition

  • Calories: 620 kcal
  • Sugar: 6 g
  • Fat: 34 g
  • Carbohydrates: 45 g
  • Protein: 38 g