Description

This one-pot coconut chicken curry is rich, creamy, and packed with flavor. Made with tender chicken, aromatic spices, and a luscious coconut milk base, it’s a quick and easy dinner that’s perfect for busy weeknights. Serve it over rice or with naan for a complete meal!

Ingredients

2 tablespoons coconut oil (or vegetable oil)
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1-2 tablespoons red curry paste (adjust to taste)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 oz) coconut milk (full-fat for creaminess)
1 cup chicken broth
1 medium red bell pepper, sliced
1 medium zucchini, sliced (optional)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon lime juice
1 teaspoon sugar (optional, to balance flavors)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)

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Instructions

Sauté the Chicken:
Heat coconut oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove the chicken and set aside.
Cook the Aromatics:
In the same pot, add the onion and sauté for 2-3 minutes until softened. Add the garlic, ginger, red curry paste, turmeric, cumin, and coriander. Cook for 1-2 minutes until fragrant.
Simmer the Curry:
Return the chicken to the pot. Pour in the coconut milk and chicken broth, stirring to combine. Add the bell pepper and zucchini (if using). Bring to a gentle simmer and cook for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
Season and Finish:
Stir in the fish sauce, lime juice, and sugar (if using). Taste and adjust seasoning with salt and pepper.
Serve:
Garnish with fresh cilantro and serve over cooked rice or with warm naan.

Notes

For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth.
Add spinach or kale for extra greens.
Adjust the spice level by adding more or less red curry paste.
Leftovers can be stored in the fridge for up to 3 days.