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5 from 2 votes

Chicken Coconut Curry

A one pan dish that will satisfy all your curry cravings.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Keyword: coconut curry, curry

Ingredients

Chicken

  • 6 boneless skinless chicken thighs
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp cumin powder

Curry

  • 1 tbsp cumin seeds
  • 2 bay leaves
  • 1 yellow onion
  • 1 shallot
  • 1 tbsp minced ginger
  • 5 cloves minced garlic
  • 1½ tbsp tomato paste
  • 1½ tbsp curry powder
  • 1 tsp garam masala
  • 1 can coconut milk 400ml

Instructions

  • Cut your chicken thighs into 1.5 inch pieces. I split them about 3-4 pieces per chicken thigh.
  • Season your chicken with the remaining chicken ingredients and set aside.
  • Prepare all you aromatics and vegetables. Thinly slice onions and shallots, grate ginger and garlic.
  • In a high heat pan add 2 tbsp of a neutral oil then sear your chicken for 2 minutes each side. Don't worry about cooking them all the way through, we will be cooking again later.
  • Remove chicken then add cumin seeds, bay leaves, onions, shallots, ginger, and garlic then cook for 2 minutes over medium heat.
  • Add tomato paste, curry powder, and garam masala. Cook another 2 minutes.
  • Add a full can of coconut milk then bring it up to simmer, add the chicken back in, then cover and simmer on low for 10 minutes.
  • Season with salt and top with cilantro.