Chicken Curry with Coconut Milk
This Chicken Curry with Coconut Milk is a cozy, aromatic delight! Creamy, rich, and packed with flavor, it's perfect any night of the week.
Equipment
- Large skillet or Dutch oven
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1/2 tbsp olive oil
- 1/2 tsp roasted cumin
- 1-1/2 tsp garam masala
- 2 tsp curry powder
- 1/2 unit onion, minced
- 5 cloves garlic, minced
- 1 large tomato, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup light coconut milk
- 2/3 cup water
- 1 large potato, peeled and diced small
- 6 skinless chicken thighs
- to taste Kosher salt
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Once hot, add the minced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the roasted cumin, garam masala, and curry powder to the skillet. Stir well to coat the onions and garlic with the spices, allowing them to bloom in the oil for about 1-2 minutes.
- Add the chopped tomato to the mixture and cook for 3-4 minutes until the tomato softens and begins to break down.
- Introduce the chicken thighs to the pan, ensuring they are well coated with the spice mixture. Add the diced potato and stir to combine.
- Pour in the light coconut milk and water, stirring to combine everything. Bring the mixture to a gentle simmer.
- Cover the skillet and reduce the heat to low. Allow the curry to simmer for 25-30 minutes, or until the chicken is fully cooked and tender. Stir occasionally, adding more water if needed to maintain the desired consistency.
- Once the chicken is cooked through, taste and adjust the seasoning with kosher salt as needed. Remove from the heat and stir in the chopped cilantro for a fresh burst of flavor.
Notes
- For the best flavor, allow the curry to rest for a few minutes after cooking.
- If you prefer a thicker sauce, let the curry simmer uncovered for an additional 10 minutes.
- Feel free to adjust the spices to suit your taste; add cayenne for heat.