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 serving: fragrant jasmine rice, cooked
- For serving: buttery garlic naan
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- Stir in red curry paste, curry powder, cumin, coriander, smoked paprika, and chili flakes. Cook for 1 minute, stirring constantly.
- Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
- Pour in coconut milk, chicken broth, and tomato paste. Stir to combine, scraping up any browned bits from the bottom.
- Bring to a gentle simmer, then reduce heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve over cooked jasmine rice with warm buttery garlic naan on the side. Garnish with extra crushed red chili flakes if desired.
Notes
For a milder curry, reduce or omit the crushed red chili flakes. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Indian-inspired
Nutrition
- Calories: 485 kcal
- Sugar: 4 g
- Fat: 33 g
- Carbohydrates: 12 g
- Protein: 34 g