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 Chicken Curry with Aromatic Spices and Fiery Red Chilies

A rich and aromatic coconut chicken curry slow-simmered with warm spices and fiery red chilies, perfect for a comforting meal.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs (900g) boneless skinless chicken thighs, cut into chunks
  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chicken thighs and cook until browned on all sides. Remove and set aside.
  2. In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute.
  3. Stir in curry powder, turmeric, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  4. Add coconut milk, chicken broth, tomato paste, brown sugar, and lime juice. Stir to combine.
  5. Return chicken to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
  6. Uncover and simmer for an additional 15 minutes to thicken the sauce. Adjust seasoning with salt and pepper.
  7. Serve hot over steamed rice or with naan bread.

Notes

For extra heat, add 2-3 chopped red chilies with the onion. Garnish with fresh cilantro.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Method: Main Course
  • Cuisine: Indian

Nutrition

  • Calories: 485 kcal
  • Sugar: 6 g
  • Fat: 33 g
  • Carbohydrates: 10 g
  • Protein: 35 g