Chicken Coconut Curry
Summary
- A simple and flavorful Indian-style curry made with crispy chicken thighs, a base of caramelized onions, ginger-garlic paste, and spices, finished with a rich tomato and coconut milk sauce. This recipe focuses on building deep layers of flavor with just a few core ingredients.
All Ingredients - For the Curry
- Chicken Thighs 0.75 lbs
- Yellow Onion 1 medium
- Ginger-Garlic Paste 2 tbsp
- Garam Masala 2 tsp
- Canned Tomatoes 16 oz
- Full-Fat Coconut Milk 1 cup
- Ghee (or butter/oil) 1 tbsp
- Salt to taste
- Jasmine Rice (cooked) for serving
- Fresh Cilantro for garnish
Tools You'll Need
- Wok
- Pan
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
…nd season with salt. For best results, let it dry brine in the fridge overnight to help the skin get crispier.
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Prep the Chicken
Debone the chicken thighs, keeping the skin on. Cut each thigh in half and season with salt. For best results, let it dry brine in the fridge overnight to help the skin get crispier.
Step 2: Sear the Chicken
In a wok or large pan over medium-high heat, place the chicken thighs skin-side down. until the skin is nice and crispy. Flip and cook for another few minutes until mostly cooked through. Remove the chicken from the pan and set aside.
Step 3: Sauté Aromatics
To the chicken fat in the pan, add 1 tbsp of ghee. Add the sliced onion and fry for about until browned. Add the ginger-garlic paste and cook for another , stirring, until it .
Step 4: Build the Sauce
Sprinkle in the garam masala and for about until fragrant. Pour in the canned tomatoes and the coconut milk. Stir everything together to combine.
Step 5: Simmer and Finish
Bring the sauce to a and let it cook and for about , until it has thickened. While the sauce , chop the cooked chicken into bite-sized pieces. Add the chopped chicken back into the thickened curry and cook for another to heat through.
Step 6: Serve
Serve the chicken coconut curry over a bed of cooked jasmine rice. Garnish generously with fresh cilantro leaves.
Pro Tips
• For extra crispy skin, dry brine the chicken thighs with salt in the fridge overnight.
• Build layers of flavor by thoroughly browning the onions, caramelizing the ginger-garlic paste, and toasting the spices before adding liquids.
• Use the rendered fat from the chicken skin to cook the onions and aromatics for added depth of flavor.
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