Kerala Chicken Curry
Creamy, garlicky coconut curry with tender chicken, ready in one skillet. A viral-friendly shortcut using coconut milk and curry paste—no slow simmer needed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized chunks
- 1 can (13.5 oz) coconut milk, full-fat
- 3 tbsp red curry paste (or Kerala curry paste)
- 4 cloves garlic, minced
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add chicken chunks and cook, stirring occasionally, until edges turn golden, 5–6 minutes. Don't worry about cooking through.
- 3
Push chicken to the side. Add minced garlic to the empty space and cook 30 seconds until fragrant.
- 4
Stir in curry paste, coating the chicken, then pour in coconut milk. Stir well and bring to a gentle simmer.
- 5
Simmer 8–10 minutes until chicken is cooked through and sauce thickens slightly. Stir occasionally.
- 6
Squeeze lime juice over the top, stir in cilantro, and taste for salt. Serve hot over rice or with naan.
Tools you’ll need
- large skillet (12-inch) or wide saucepan
- wooden spoon or silicone spatula
- measuring spoons
- knife and cutting board
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