Description
A delightful Coconut Curry Chicken that blends tender chicken thighs with a creamy coconut milk curry sauce, aromatic spices, and colorful bell peppers.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1 can coconut milk
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 bell pepper, chopped
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a tablespoon of oil in a large skillet over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until the onion softens.
- Introduce the chicken thighs to the skillet and cook until browned on all sides, about 5 minutes.
- Stir in the curry powder and allow it to toast for about a minute.
- Pour in the coconut milk and chicken broth, then add the chopped bell pepper and stir gently.
- Bring to a gentle simmer, cover, and cook for 20-25 minutes until the chicken is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
This dish can be prepared a day in advance for better flavor. Can also be customized with vegetables or different proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg
Keywords: coconut curry, chicken recipe, Thai curry, comfort food, easy dinner