Coconut Curry Chicken

Total Time Prep: 20 min. Cook: 45 min.
Yield 6 servings
Test Kitchen Approved
The next time you're craving coconut curry chicken, step away from the takeout menu and make it in your own kitchen.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1 tablespoon red curry paste
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs
  • 4 cups reduced-sodium chicken broth
  • 1 cup coconut milk
  • 1 tablespoon cornstarch
  • 3 tablespoons lime juice
  • Hot cooked rice, for serving
  • Chopped peanuts, cilantro and lime wedges for serving

Directions

  1. Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
  2. In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.

Nutrition Facts

1 serving: 348 calories, 22g fat (10g saturated fat), 101mg cholesterol, 934mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 31g protein.

Creamy and flavorful, this curry chicken only needs one pot and 20 minutes of prep—making for an easy weeknight dinner. For a well-rounded meal, serve it with a side of rice or naan, or keep it light by pairing it with a vegetable medley. —Julie Andrews, Rockford, Michigan
Recipe Creator

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