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Slow-Cooked Coconut Chicken Curry with Fragrant Spices, Steamed Rice and Fiery Red Chilies

A rich and aromatic slow-cooked chicken curry with creamy coconut milk, warm spices, and tender chicken pieces, served with steamed rice and garnished with fiery red chilies.

  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 lbs (900 g) boneless, skinless chicken thighs, cut into large pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 cup (240 ml) chicken stock
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 cinnamon stick

Instructions

  1. 1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. 2. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  3. 3. Stir in the tomato paste, ground cumin, ground coriander, garam masala, turmeric, paprika, and chili powder. Cook for 1-2 minutes to toast the spices.
  4. 4. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
  5. 5. Pour in the coconut milk and chicken stock, and add the cinnamon stick. Season with salt and black pepper.
  6. 6. Bring the curry to a simmer, then reduce the heat to low. Cover and let it cook slowly for 45 minutes, stirring occasionally.
  7. 7. Add the sliced red bell pepper and continue to cook for another 15 minutes, until the chicken is tender and the sauce has thickened.
  8. 8. Remove the cinnamon stick before serving. Serve the curry over steamed rice and garnish with fiery red chilies if desired.

Notes

For a milder curry, reduce or omit the chili powder and fiery red chilies. This dish can be made a day ahead and reheated for even deeper flavors.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Method: Main Course
  • Cuisine: Indian-inspired

Nutrition

  • Calories: 450
  • Sugar: 4 g
  • Fat: 30 g
  • Carbohydrates: 10 g
  • Protein: 35 g