Description
A simple, budget-friendly, and naturally dairy-free chicken curry that comes together in 30 minutes using pantry staples. It’s creamy, kid-approved, and perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 cans (13.5 oz each) full-fat, unsweetened coconut milk
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon oil (vegetable, canola, or coconut)
- Salt and black pepper to taste
- Optional: 2 cups fresh spinach
- Optional: 1 red bell pepper, diced
- Optional: 2 green onions, sliced
- Optional: 1 tablespoon lime juice
Instructions
- Prep ingredients: Dice onion, mince garlic, grate ginger, and cut chicken into 1-inch chunks. Measure out spices.
- Sear chicken: Heat oil in a large skillet over medium-high heat. Sear chicken chunks in batches for 2-3 minutes per side until golden brown. Remove to a plate.
- Sauté aromatics: In the same pan, cook diced onion for 2-3 minutes until soft. Add garlic and ginger, cooking for 1 minute until fragrant.
- Bloom spices: Add curry powder, cumin, turmeric, and tomato paste. Stir constantly for 1 minute to release oils.
- Build sauce: Pour in chicken broth, scraping up browned bits. Add coconut milk and stir. Simmer for 3-4 minutes until slightly thickened.
- Simmer chicken: Return chicken to the pan. Reduce heat to low, cover, and simmer for 10 minutes until chicken is cooked through.
- Finish: Remove lid. If sauce is too thin, simmer uncovered for 2-3 minutes. Stir in spinach (if using) until wilted. Adjust seasoning with salt, pepper, and lime juice. Serve over rice or with naan.
Notes
Use full-fat coconut milk for the best creamy texture. Searing the chicken first adds depth of flavor. If the sauce is too thin, simmer uncovered or add a cornstarch slurry. If it tastes flat, add acid like lime juice or vinegar. Chicken thighs are preferred over breasts to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian-inspired
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 16
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: chicken curry, coconut milk curry, dairy-free, gluten-free, easy dinner, weeknight meals, budget-friendly, one-pot meal