Coconut Chicken Curry
This dish needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days.
Servings: 4
Equipment
- 1 Medium bowl
- 1 Dutch oven
Ingredients
- 2-1/2 lbs Boneless, skinless chicken thighs, cut into 1" pieces
- 1 Tbsp Paprika
- 1 tsp Turmeric
- 2 tsp Salt
- 1/3 cup Olive oil
- 1 ea Onion, diced
- 4 cloves Garlic, minced
- 13 oz Unsweetened coconut milk
- 1-1/2 Tbsp Fish sauce
- 2 Tbsp Curry powder
- 1/2 tsp Cayenne powder
- 1 cup Cilantro, diced for serving
- 1 ea Lime, cut into wedges for serving
Instructions
- Place the cutup chicken into a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.2-1/2 lbs Boneless, skinless chicken thighs, cut into 1" pieces, 1 Tbsp Paprika, 1 tsp Turmeric, 2 tsp Salt
- In a dutch oven, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.1/3 cup Olive oil, 1 ea Onion, diced
- Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.4 cloves Garlic, minced
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit.13 oz Unsweetened coconut milk
- Lower the heat to medium-low and add the fish sauce. Stir in 1½ cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.1-1/2 Tbsp Fish sauce
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.2 Tbsp Curry powder, 1/2 tsp Cayenne powder
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.1 cup Cilantro, diced, 1 ea Lime, cut into wedges