Description
Spicy coconut curry chicken brings tropical warmth to dinner tables with bold Kerala-inspired flavors. Creamy coconut milk and aromatic spices blend seamlessly, creating a comforting meal that pulls you into a culinary journey through Southern India’s rich cooking traditions.
Ingredients
Scale
Proteins:
- 1.5 lbs chicken breasts
- 0.5 cup chicken broth
Spices and Aromatics:
- 2 tbsp curry powder
- 1 tbsp ginger, fresh
- 3 cloves garlic
- 1 tsp turmeric
- 1 tsp cumin
- 0.5 tsp red pepper flakes
Liquids and Bases:
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp lime juice
- 1 tsp honey
Vegetables:
- 1 medium onion
- 2 cups mixed vegetables (bell peppers, carrots)
Garnish:
- 0.25 cup fresh cilantro
- 2 tbsp green onions
Instructions
- Slice chicken breasts into uniform bite-sized cubes, ensuring even cooking and maximum flavor absorption.
- Finely mince garlic, ginger, and green onions, preparing aromatics to build a robust flavor base for the curry.
- Dice onion and chop mixed vegetables into consistent, bite-sized pieces to promote even cooking and texture.
- Heat olive oil in a large skillet over medium-high heat, creating a sizzling surface for searing chicken.
- Sear chicken pieces until golden brown and slightly crisp, approximately 5-6 minutes, developing a rich caramelized exterior.
- Remove chicken and set aside, then in the same skillet, sauté onions until translucent and fragrant, about 3 minutes.
- Add minced garlic, ginger, curry powder, turmeric, cumin, and red pepper flakes, toasting spices to release their essential oils and intensify flavor.
- Stir in tomato paste, creating a concentrated base that will enhance the curry’s depth and complexity.
- Pour coconut milk and chicken broth into the skillet, whisking to create a smooth, creamy sauce.
- Incorporate mixed vegetables and return chicken to the skillet, allowing everything to simmer together for 10-12 minutes at medium-low heat.
- Drizzle lime juice and honey into the sauce, balancing the curry’s richness with bright, sweet undertones.
- Ensure chicken is fully cooked and reaches an internal temperature of 165°F.
- Garnish with fresh cilantro and green onions just before serving, adding a burst of freshness and color.
- Serve hot over steamed rice or with warm naan bread to soak up the luxurious sauce.
Notes
- Slice chicken uniformly to guarantee consistent cooking and maximum flavor absorption throughout the dish.
- Use fresh aromatics like garlic, ginger, and green onions to build a complex, vibrant flavor profile that elevates the entire curry.
- Toast spices briefly before adding liquid ingredients to unlock their essential oils and deepen the curry’s overall taste complexity.
- Adjust spice levels by reducing or increasing red pepper flakes, making the dish adaptable for different heat preferences and dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 405
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 27 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg