Description
Coconut Curry Chicken features tender chicken infused with rich coconut milk and spices. It’s a simple yet flavorful dish, perfect for a comforting dinner or meal prep.
Ingredients
Scale
- 3¼ lb chicken legs and thighs, bone in, skin off
- 1½ tsp salt
- 2 tsp fresh grated ginger
- 2 tsp fresh grated garlic
- 1 tsp ground turmeric
- ½ large yellow onion, diced
- 2 tbsp vegetable oil
- 3 cinnamon sticks
- 2 cups canned crushed tomatoes
- 2-3 sliced chili peppers, optional
- 1 15 oz can unsweetened coconut milk
Instructions
- Cut chicken legs and thighs into pieces and place in a large bowl.
- Add salt, ginger, garlic, and turmeric to the chicken and mix well.
- Incorporate the diced onion and stir to coat the chicken evenly. Let it sit for 30 minutes.
- Heat vegetable oil in a large pot over medium-high heat.
- Add the chicken to the pot and brown on all sides. Add the onions and cinnamon sticks, then cover the pot.
- Cook until the chicken releases its juices, about 10 minutes, stirring occasionally until fully browned.
- Stir in the crushed tomatoes and let cook for about 10 minutes with the lid on, stirring occasionally.
- Pour in the coconut milk and let it simmer uncovered for another 10 minutes.
- Serve hot with rice and chopped tomatoes.
Notes
Adding more chili peppers will increase the spice level. Adjust according to your preference.
Letting the chicken marinate longer enhances the flavor.
Use fresh chicken for the best texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg