Silky, gently spiced chicken curry with coconut milk makes a fine one-pan supper. Curry, ginger, and garlic bring warmth and depth, while tomato paste and lemon juice round out the sauce with a bright, savory finish that clings beautifully to fluffy basmati rice.
Ingredients
- Boneless, skinless chicken thigh fillets — 700g (1.5 lbs)
- Yellow onion — 1 pc.
- Garlic — 3 cloves
- Fresh ginger — 20g (3/4 oz)
- Curry powder — 2 tbsp
- Ground turmeric — 1 tsp
- Garam masala (optional) — 1 tsp
- Tomato paste — 1 tbsp
- Coconut milk — 400ml (1 2/3 cups)
- Chicken broth — 150ml (2/3 cup)
- Vegetable oil — 2 tbsp
- Sugar — 1 tsp
- Salt and black pepper — to taste
- Lemon juice — 1 tbsp
- Fresh cilantro — 10g (1/3 oz)
- Basmati rice for serving — 200g (7 oz) dry
Step-by-Step Recipe
- Prep the ingredients: cut the chicken into 2–3 cm pieces; finely slice the onion; grate or finely chop the garlic and ginger.
- Heat the oil in a deep skillet or sauté pan over medium heat. Add the onion and cook for 5–6 minutes, until soft and fragrant.
- Add the garlic and ginger and cook for 30–40 seconds, stirring.
- Stir in the curry powder, turmeric, and garam masala, if using. Toast the spices for 30 seconds to bloom their aroma.
- Add the tomato paste and stir until evenly combined.
- Add the chicken and cook for 3–4 minutes, until the pieces turn opaque on all sides.
- Pour in the coconut milk and broth, then add the sugar and a pinch of salt. Bring just to a gentle simmer.
- Lower the heat and simmer for 12–15 minutes, until the chicken is tender and the sauce has lightly thickened.
- Stir in the lemon juice, then season with salt and pepper to taste. Remove from the heat and fold in some of the chopped cilantro.
- Cook the basmati rice according to the package instructions. Serve the curry over the rice and finish with the remaining cilantro.
Nutrition per Serving
| Nutrition | Per Serving |
|---|---|
| Calories | 540 kcal |
| Protein | 32 g |
| Fat | 38 g |
| Carbohydrates | 14 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 900 mg |
What to Serve It With
Fluffy basmati rice is the classic choice, though jasmine rice works well too. Warm naan, cucumber salad with yogurt and lime, pickled onions, or a bright mango salsa all make excellent companions.
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Tips and Variations
- Heat: increase or reduce the curry powder, and add a pinch of chili flakes to taste.
- Substitutions: use water or vegetable broth instead of chicken broth; coconut milk can be replaced with heavy cream for a less tropical flavor.
- Vegetables: add diced bell pepper, pumpkin, or cauliflower 10 minutes before the end of cooking.
- Low-carb option: serve with cauliflower rice.
- Consistency: if the sauce is too thick, add a little broth; if it is too thin, simmer for 3–5 minutes over medium heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, covered, adding a spoonful or two of water or broth if needed. The curry can be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
- Can I use chicken breast?
Yes, but thighs stay juicier. If using breast, simmer for 8–10 minutes to avoid drying it out. - What can I use instead of curry powder?
A blend of 2 parts turmeric, 1 part ground coriander, 1 part cumin, plus a pinch of cayenne and paprika. - How can I make the curry less spicy?
Reduce the curry powder and chili, add a little sugar, and use an extra splash of coconut milk. - Can I make it ahead?
Yes — the flavor deepens by the next day. Store it in the refrigerator and reheat gently without letting it boil. - What if the sauce splits?
Lower the heat and whisk gently. Add 1–2 tbsp of water or broth and let the sauce come back together.