Coconut Chicken Curry
Published Jan. 6, 2021
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds boneless, skinless chicken thighs
- 1tablespoon ground paprika
- ½teaspoon ground turmeric
- 2teaspoons kosher salt, plus more as needed
- ⅓cup canola oil
- 2yellow onions, finely diced
- 4garlic cloves, minced
- 1(13-ounce) can unsweetened coconut milk
- 1½tablespoons fish sauce, plus more as needed
- 1teaspoon Madras curry powder
- ½teaspoon ground cayenne
- Cooked rice or noodles, for serving
- 1cup cilantro sprigs, for serving
- 1lime or lemon, cut into wedges, for serving
Nutritional analysis per serving (4 servings)
797 calories; 50 grams fat; 22 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 61 grams protein; 1265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the chicken thighs of excess fat and cut into ½- 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 1½ 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.
Private Notes
Comments
A list of ingredients is good, but I also wish recipes were written like this: Trim 2 ½ pounds chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add 1 tablespoon ground paprika, ½ teaspoon turmeric and 2 teaspoons kosher salt, and use your hands to mix well. ... In a large pot, heat ⅓ cup canola oil over medium-high. Stir in 2 yellow onions, finely diced ... add 4 garlic cloves, minced, and continue to cook ... add 1 (13-ounce) can unsweetened coconut
A Cantonese take on Thai. Very good, very bland. So I doubled & pounded the garlic, grated a 1 1/2" piece of ginger, used 3 tbsp fish sauce, used 2 tbsp of Thai red curry paste (not the cayenne) & 1 full tsp turmeric, added the zest of 1 lime, & sauteed in coconut oil. Also used good chicken stock instead of water, reducing the amount to 1 cup. Served with chopped cilantro & lime wedges. Delicious, though NOT as written.
I also wish that recipe writers were more specific about onions. Yellow onions range widely in size, so cups or ounces or grams would be much appreciated in the interest of following the recipe precisely! Geez!
Followed recipe as closely as i could with what i had on hand (mix of paprika, turmeric, and mild chili powder to marinate, soy sauce instead of salt for marinade, added frozen spinach corn and peas at end to up veg). Because I am moving, I didn’t have the tools to chop up the chicken and i also did not have curry powder. So, I seared the chicken thighs and pit on a plate. Then i added jarred thai curry paste, grated ginger, and a head of smashed garlic with the onion (once the onion was done cooking) and sautéed for a couple minutes. Then I added 2 cups of water and the chicken (with juice) and let simmer till the chicken fell apart. Then i stirred in my frozen veg and coconut milk and served over white rice and topped the dish with lime juice. Super delicious and a great blueprint for a tasty pantry clean out! (I used all the ingredients at the normal steps unless otherwise noted!)
I also subbed tofu, instead of chicken, and agree that adding fresh ginger enhance the flavor along with the zest of lime. Also tossed in frozen bell pepper strips that I had in the freezer for some extra vegetable and color.
Made some mods to this. But very good recipe. If you want to spin it my way— marinate for a day, add 3/4 cup cashews, tablespoon gochujang paste (instead of the jalapeño), a couple threads of saffron, and about an inch of grated ginger. Soooo creamy, floral, and delicious. I sadly didn’t have any lime, but this would’ve made it perfection.