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- 500g chicken thighs, boneless and skinless, cut into chunks - 1 can (400ml) coconut milk - 1 large onion, finely chopped - 4 cloves garlic, minced The heart of this easy Indian chicken curry lies in its main ingredients. Chicken thighs give you juicy bites. Coconut milk adds creaminess and a slight sweetness. Onions and garlic build a base of flavor that packs a punch. - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon turmeric powder Spices create the magic in this dish. Curry powder brings warmth and complexity. Ground cumin and coriander add earthiness that balances the curry. Turmeric gives a lovely color and a hint of bitterness. - Fresh cilantro leaves for garnish - Cooked basmati rice or naan for serving Garnishes make your dish pop. Fresh cilantro adds brightness and freshness. Serve your curry with fluffy basmati rice or warm naan. This combo brings the meal together nicely. {{ingredient_image_1}} 1. Heat the vegetable oil in a large pot over medium heat. 2. Add the finely chopped onion. Sauté until golden brown, about 5-7 minutes. 3. Next, stir in the minced garlic and grated ginger. Sauté until fragrant, about 1-2 minutes. 4. Now, add the pureed tomatoes and spices: curry powder, ground cumin, ground coriander, and turmeric powder. Cook for about 5 minutes, stirring often, until the mixture thickens. 1. Add the chicken pieces to the pot. Toss well to coat with the spice mix. 2. Cook the chicken for 5-7 minutes until browned on all sides. 3. Pour in the coconut milk and add the slit green chilies and salt. Mix everything well. 4. Bring the mixture to a gentle simmer. 1. Reduce the heat to low. Cover the pot and cook for 20-25 minutes, stirring occasionally. 2. Check if the chicken is cooked through and tender. 3. Taste the curry and adjust the seasoning as needed. 4. If you want a thicker curry, let it simmer uncovered for an extra 5-10 minutes. 5. Remove from heat and garnish with fresh cilantro leaves. Now, your easy Indian chicken curry is ready to serve! Enjoy it with basmati rice or warm naan for a delightful meal. To keep chicken tender, cook it gently. Sauté on medium heat. This helps the chicken stay juicy. Avoid cooking on high heat, as it can dry out the meat. Always cut chicken into even pieces for uniform cooking. For sautéing, start with hot oil. Add onions and let them brown. Stir often, so they don’t burn. Once golden, add garlic and ginger. Cook these for just a minute. This brings out their flavors without burning them. If you want more heat, add extra spices. Try more green chilies or a pinch of cayenne. You can also mix in some red chili powder for extra kick. Always taste as you go, so you can adjust the heat. Fresh herbs like cilantro make a big difference. Add it at the end for a fresh taste. You can also use mint for a unique flavor. Both herbs brighten the dish and add color. Serve the curry in a deep bowl. This keeps it warm and allows for easy scooping. Place a generous scoop of basmati rice or naan beside it. This makes for a nice presentation and adds texture. For garnishing, sprinkle chopped cilantro on top. You can also add a few slices of chili for color. A wedge of lime on the side can add a nice touch too. This helps balance the flavors when eaten. Pro Tips Adjust the Spice Level: If you prefer a milder curry, reduce the number of green chilies or remove the seeds to lessen the heat. Use Fresh Ingredients: Fresh garlic, ginger, and spices can significantly enhance the flavor of your curry, making it more aromatic and delicious. Let It Rest: After cooking, allow the curry to sit for a few minutes before serving. This helps the flavors meld together beautifully. Garnish Wisely: A sprinkle of chopped cilantro not only adds a pop of color but also brightens up the dish with fresh flavor. {{image_2}} You can switch up the chicken thighs in this curry. Try using chicken breast for a leaner option. Chicken breast cooks faster, so check for doneness sooner. If you prefer plant-based meals, tofu works great too. Just press and cube it before adding it to the pot. You can also use vegetables like chickpeas, cauliflower, or bell peppers. These add texture and flavor while keeping it healthy. Want more heat? Just add more green chilies! You can also use red chili powder if you like. If you prefer milder flavors, use fewer chilies. Spice blends like garam masala can add depth without too much heat. Feel free to experiment with your favorite spices. Each change will make the dish unique. Coconut milk gives this curry its creamy texture. If you want a lighter option, use low-fat coconut milk. You can also use dairy like heavy cream or yogurt. Just stir it in slowly to avoid curdling. For a non-dairy option, try almond milk or cashew cream. These will change the flavor, but they still taste good! You can store the chicken curry in the fridge for up to four days. Use an airtight container for best results. This keeps the curry fresh and tasty. To freeze the curry, let it cool completely first. Then, pour it into a freezer-safe container. Be sure to leave some space at the top for expansion. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. To reheat, warm it on the stove or in the microwave until hot. You can use leftover chicken curry in many fun ways. Try it in a wrap with fresh veggies. You can also make curry fried rice by mixing it with day-old rice. Another idea is to spread it on toast for a quick snack. Get creative and enjoy your leftovers! Making easy Indian chicken curry takes about 50 minutes. You spend 10 minutes prepping the ingredients. Cooking the dish takes around 40 minutes. First, you sauté the onions, garlic, and ginger. After that, you cook the spices and chicken. Finally, you let it simmer with coconut milk. Yes, you can make this recipe ahead of time. Cook the curry and let it cool. Store it in an airtight container in the fridge. It stays fresh for about three days. When you’re ready to eat, just heat it up on the stove. Add a splash of water if it gets too thick. You can serve Indian chicken curry with several delicious sides. Here are some great options: - Basmati rice: Fluffy rice pairs well with the curry. - Naan: Soft bread is perfect for scooping up the sauce. - Raita: This yogurt dish cools the spice and adds flavor. - Steamed vegetables: Add some greens for a colorful plate. Feel free to mix and match! This blog post covered all you need to know for a tasty Indian chicken curry. You learned about the key ingredients like chicken thighs, coconut milk, and spices. We went over step-by-step instructions to cook it just right. I also shared tips for bold flavors, fun garnishes, and delicious variations. Remember, cooking can be fun and rewarding. Enjoy every bite of your curry!

Spicy Coconut Chicken Curry

A flavorful and spicy chicken curry made with coconut milk and aromatic spices.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g chicken thighs, boneless and skinless, cut into chunks
  • 400 ml coconut milk
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tomatoes pureed
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric powder
  • 1 to 2 green chilies, slit (adjust to taste)
  • to taste salt
  • for garnish fresh cilantro leaves
  • for serving cooked basmati rice or naan

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  • Stir in the minced garlic and grated ginger and sauté until fragrant, about 1-2 minutes.
  • Add the pureed tomatoes, curry powder, ground cumin, ground coriander, and turmeric powder. Cook for about 5 minutes, stirring occasionally until the mixture thickens.
  • Add the chicken chunks to the pot and toss well to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.
  • Pour in the coconut milk and add the slit green chilies and salt. Mix everything well and bring to a gentle simmer.
  • Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
  • Taste and adjust seasoning as desired. If you prefer a thicker curry, let it simmer uncovered for an extra 5-10 minutes.
  • Remove from heat and garnish with fresh cilantro leaves.

Notes

Serve in a deep bowl topped with cilantro and accompanied by basmati rice or naan.
Keyword chicken, coconut, curry, spicy