| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 478 | 29g | 11g | 14g |
| sugars | fibre | protein | salt |
| 5g | 4g | 37g | 1.8g |
Coconut Curry Chicken: A Love Affair
Boston boy meets Irish roots, and then joins the culinary world to create a repertoire of wonderful dishes. Among those, one stands tall, mirroring my experiences both in and out of the kitchen. It’s the magnificent fusion of ethnic flavors, the Coconut Curry Chicken.
Capturing My Heart… and Palate
When Laura and I first began our journey into the realm of parenthood, we pledged to pave a healthier road for our family, and this recipe has unequivocally become a cornerstone of that journey. Laura is a big fan of fruit-based dishes and, interestingly enough, curry and coconut are two of the darlings of the fruit world. Coconut, besides its wonderful flavor, offers numerous health benefits. It is credited with everything from boosting cardiovascular health to aiding digestion. The spices in this recipe, typically curry and turmeric, are powerful antioxidants and have anti-inflammatory attributes. And, of course, chicken is a great source of lean protein.
My love affair with this Coconut Curry Chicken begins, of course, with the flavorful ingredients, but it continues with its flexibility. This recipe complements a wide array of sides masterfully, making it an adaptable centerpiece for many meals. We love it paired with a fresh salad or some roasted vegetables, but for a heartier meal, it works beautifully alongside some garlic mashed potatoes or a portion of wild rice.
A Global Culinary Journey
This dish is like a passport. It takes you on a culinary journey beginning in my kitchen in Boston and ending anywhere from Ireland (where my grandparents hailed from) to Thailand, India or the Caribbean, where coconut curries are a standard fare. This is a testament to its global appeal and its versatility, and is part of the reason why it has a special place in my heart.
In the greater realm of gastronomy, this Coconut Curry Chicken recipe takes me down the familiar alley of comfort foods with an unexpected twist. It’s akin to a spicy upshot of my beloved Irish Lamb Shank Stew, the go-to comfort meal for my Irish grandparents. But it’s also reminiscent of other loveable dishes like Thai Red Curry Chicken, a meal that Laura and I savored on a memorable vacation to Thailand, many moons ago.
So you see, it’s not just a recipe, it’s a story. It’s a delicious tale of tradition, health, and world flavors. And that, my friends, is why I love my Coconut Curry Chicken.
What You’ll Need
- 3 pounds of chicken thighs, boneless and skinless
- 2 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper
- 1 can (13.5 ounces) of full-fat coconut milk
- 1 can (14.5 ounces) of diced tomatoes
- 1 red bell pepper, sliced into strips
- 2 medium carrots, sliced into thin rounds
- 1 cup of frozen peas
- 1 fresh lime, juiced
- 1/2 cup of fresh cilantro, chopped
- Salt and pepper to taste
Method
Step One
Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large pan over medium-high heat. Add the chicken thighs and sear until golden brown, around 6-7 minutes each side. Remove the chicken from the pan and set aside.
Step Two
In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture is fragrant. This should take about 3-4 minutes.
Step Three
Add the curry powder, ground turmeric, and ground cayenne pepper to the onion mixture. Stir well and cook for another minute until the spices are well incorporated.
Step Four
Stir in the full-fat coconut milk and diced tomatoes, including the juice from the can. Once the mixture starts to simmer, add the sliced red bell pepper and thinly sliced carrots. Let everything cook for about 5 minutes.
Step Five
Add the seared chicken thighs back into the pan, making sure to nestle them into the sauce. Cover the pan and reduce the heat to low. Let the chicken simmer in the curry sauce for about 20-25 minutes, or until completely cooked through.
Step Six
Stir in the frozen peas and let them cook for another 5 minutes.
Step Seven
Just before serving, squeeze the juice of one fresh lime over the curry. Sprinkle the chopped fresh cilantro over the top. Serve your coconut curry chicken hot, and enjoy!
