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Creamy Coconut Chicken

A delightful dish that marries comforting flavors with a touch of exotic flair, perfect for a family dinner or special gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 can 14 oz coconut milk
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Start by cutting the chicken thighs into bite-sized pieces.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and cook until translucent, about 3-4 minutes.
  4. Stir in the minced garlic and ginger, cooking for an additional minute.
  5. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until browned on all sides, about 5-7 minutes.
  6. Pour in the coconut milk, scraping the bottom of the pan to incorporate any flavorful bits.
  7. Stir in the curry powder and soy sauce, mixing well. Let it simmer for 10-15 minutes.
  8. After simmering, taste the sauce and adjust seasoning as needed.
  9. Serve the creamy coconut chicken over rice or noodles, garnished with fresh cilantro.

Notes

For extra flavor, let the chicken marinate in the curry powder for 30 minutes before cooking.