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A cozy, flavor-packed chicken dish featuring tender chicken thighs simmered in a rich and creamy coconut milk sauce with warm spices and fresh herbs.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cans (13.5 ounces each) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Cut boneless, skinless chicken thighs into bite-sized chunks and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat until shimmering.
  3. Add finely chopped onion and cook until soft and translucent, about 3 to 4 minutes.
  4. Stir in minced garlic and grated ginger and cook about 1 minute until fragrant.
  5. Add chicken pieces and cook undisturbed to brown, then stir and continue cooking until browned all over, about 5 to 7 minutes.
  6. Sprinkle curry powder, turmeric, and cumin over the chicken and stir to coat.
  7. Pour in the coconut milk and stir to combine with the chicken and spices.
  8. Cover the skillet and simmer gently for about 20 minutes, until the chicken is tender.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Turn off the heat and sprinkle with fresh cilantro; garnish with lime wedges.

Notes

Pairs well with jasmine rice, quinoa, or cauliflower rice to soak up the sauce., Add fresh cilantro and lime wedges for flavor and visual appeal., Serve with naan or pita bread for mopping up sauce., Include simple sides like steamed veggies or a light salad to add freshness., Try variations with pineapple chunks, fresh thyme, lemongrass, or nuts for extra flavor and texture., Vegetarian version can be made by substituting chicken with chickpeas or cauliflower florets., Store leftovers in airtight containers in the fridge for up to 3 days, or freeze for up to 2 months., To reheat, thaw thoroughly and warm gently on stove or microwave., Add chopped jalapeños or red pepper flakes to increase spice level., Chicken breasts can be substituted for thighs but monitor cooking time to avoid drying out.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course

Nutrition

  • Serving Size: about 1/4 of recipe
  • Calories: Approximately 400 kcal per serving
  • Fat: About 28 grams per serving
  • Carbohydrates: About 8 grams per serving
  • Protein: About 30 grams per serving