Description

Rich and comforting coconut curry chicken made with tender chicken thighs, warming spices, chickpeas, and creamy coconut sauce. Perfect for weeknight dinners served over basmati rice.

Ingredients

2 tablespoons coconut oil or cooking oil

1 pound boneless chicken thighs, cut into bite-sized pieces

1 large onion, diced

6 garlic cloves, finely minced

1 tablespoon fresh ginger, finely grated

2 1/2 tablespoons mild curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 cup tomato paste

1 1/2 cups low-sodium chicken broth

1 can (14 ounces) full-fat coconut cream

1 can (14 ounces) chickpeas, drained and rinsed

1 1/4 teaspoons kosher salt

Cooked basmati rice, for serving

Plain yogurt, for drizzling

Fresh cilantro, chopped

Warm naan or flatbread, optional

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Instructions

1. Heat the coconut oil in a large pot or deep skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until softened and translucent.

2. Stir in the garlic and ginger. Cook for 30 seconds while stirring constantly so the mixture does not stick.

3. Add the curry powder, cumin, and turmeric. Stir well and toast the spices for about 15 seconds to bring out their flavor.

4. Mix in the tomato paste until the onions are fully coated. Add the chicken pieces and stir until evenly covered with the spice mixture.

5. Pour in the chicken broth and bring to a gentle boil. Let it simmer for about 5 minutes so the liquid reduces slightly.

6. Stir in the coconut cream, chickpeas, and salt. Return the curry to a simmer and cook for 8 minutes, stirring occasionally, until the sauce becomes creamy and the chicken is fully cooked.

7. Remove from the heat and let the curry rest for 5 minutes to thicken slightly.

8. Serve warm over basmati rice with a drizzle of yogurt and a sprinkle of chopped cilantro. Add naan or flatbread on the side if desired.

Notes

For extra spice, add red pepper flakes or chopped chili peppers.

Store leftovers refrigerated for up to 3 days.

Reheat gently over low heat with a splash of broth if needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Comfort Food
Method: Stovetop
Cuisine: Indian-Inspired