Coconut Chicken Curry

5 steps

Cook:1h

Updated at: Thu, 17 Aug 2023 11:34:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories719 kcal (36%)

Total Fat49.9 g (71%)

Carbs9.6 g (4%)

Sugars3.4 g (4%)

Protein58.9 g (118%)

Sodium1744 mg (87%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2.5 poundsboneless skinless chicken thighs

1 tablespoonground paprika

½ teaspoonground turmeric

2 teaspoonskosher salt

1 x 13 ouncecan unsweetened coconut milk

1 ½ tablespoonsfish sauce

plus more as needed

1 teaspoonmadras curry powder

½ teaspoonground cayenne

rice

cooked, or noodles, for serving

1 cupcilantro sprigs

for serving

1lime

or lemon, cut into wedges, for serving

Instructions

Step 1

Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.

Step 2

In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.

Step 3

Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.

Step 4

Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.

Step 5

If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

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