Coconut Curry Chicken
Tender chicken simmered in a rich, creamy coconut curry sauce with a hint of spice, finished with fresh green onions. A quick and comforting weeknight dinner that comes together in one skillet.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs, boneless skinless
- 1 can (13.5 oz) coconut milk
- 1 medium yellow onion
- 2 tbsp curry powder
- 3 cloves garlic
- 3 stalks green onions
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions
- 1
Season the 1.5 lb chicken thighs with 1 tsp salt. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and cook until golden brown on both sides, about 4-5 minutes per side. Transfer to a plate; it will finish cooking later.
- 3
Reduce heat to medium. Add the 1 diced onion and 3 minced garlic cloves to the skillet. Cook, stirring, until soft and fragrant, about 3 minutes.
- 4
Stir in 2 tbsp curry powder and cook for 1 minute until aromatic. Pour in the 1 can coconut milk, scraping up any browned bits from the bottom.
- 5
Return the chicken to the skillet, nestling it into the sauce. Bring to a simmer, then cover and cook until the chicken is cooked through and tender, about 15-20 minutes.
- 6
Uncover and simmer for 2-3 minutes more until the sauce thickens slightly. Taste and add more salt if needed.
- 7
Garnish with 3 sliced green onions and serve hot with rice or naan.
Tools you’ll need
- large skillet
- wooden spoon
- chef's knife
- cutting board
- measuring spoons
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