Chicken Coconut Curry Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1 to 1½-inch pieces. Season the pieces lightly with ¾ tsp of the kosher salt and ½ tsp of the black pepper.

Heat oil and brown chicken

Heat a large wide skillet or Dutch oven over medium-high heat. Add 2 tablespoons of neutral oil. When shimmering, add the chicken in a single layer (work in batches if necessary) and sear for 2–3 minutes per side until lightly browned but not cooked through. Remove chicken to a plate and reserve.

Sweat aromatics

Reduce heat to medium. Add the chopped onion (about 1 medium) to the same pan and a pinch of salt. Cook, stirring occasionally, for 5–6 minutes until softened and translucent. Add the minced garlic (4 cloves) and grated ginger (1 tablespoon) and cook 30–45 seconds until fragrant.

Bloom spices

Add turmeric (1 tsp), cumin (1 tsp), coriander (1 tsp), curry powder (1 tbsp), paprika (1/2 tsp) and tomato paste (1½ tbsp). Stir and cook 1–2 minutes, scraping up browned bits, until the tomato paste darkens slightly and the spices are fragrant. If the pan is too dry, add 1 tablespoon of water or oil to prevent sticking.

Add liquids and simmer

Stir in the canned diced tomatoes (14 oz) with their juices, the coconut milk (14 oz), and ½ cup chicken broth or water. Add the remaining 1/4 tsp salt and remaining 1/2 tsp black pepper. Bring to a gentle simmer, then return the seared chicken and any accumulated juices to the pan. Reduce heat to low, cover partially, and simmer for 12–15 minutes until the chicken is cooked through (internal temp 165°F / 74°C) and the sauce has slightly thickened.

Finish sauce

Stir in lime juice (1 tbsp) and brown sugar (1 tsp). Taste and adjust seasoning — add more salt, lime, or sugar to balance acidity and heat. If you prefer a smoother, creamier sauce, partially blend with an immersion blender (pulse a few times) or remove about 1 cup of sauce, blend until smooth, then stir back in.

While the curry simmers, chop cilantro (1/4 cup), thinly slice green onions (2 stalks), chop or tear basil if using (2 tbsp), and thinly slice the red chili if desired. Reserve for garnish.

When the curry is ready, taste and adjust. Turn off heat and stir in half of the fresh herbs (cilantro and basil) to finish. Sprinkle remaining herbs, sliced green onions, and sliced red chili on top just before serving.

Spoon steamed jasmine or basmati rice into shallow bowls. Ladle the chicken coconut curry over the rice. Serve with lime wedges on the side for extra brightness.

Leftovers: Cool to room temperature, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of water or coconut milk if the sauce thickens too much.