Description
This Simple Spicy Summer Coconut Chicken Curry is a flavorful and creamy dish perfect for warm-weather meals. Featuring tender chicken pieces simmered in a rich coconut milk sauce infused with aromatic spices, fresh ginger, and a hint of heat from red chilies, this curry balances savory, spicy, and tangy flavors. It comes together quickly in just 30 minutes, making it an ideal weeknight dinner served over rice or with naan bread.
Ingredients
Scale
Chicken and Base
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red chilies, sliced (adjust to heat preference)
Spices and Sauce
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce or soy sauce
- Juice of 1 lime
- 1 teaspoon honey or sugar (optional, to balance heat)
- Salt and pepper to taste
Garnish and Serving
- Fresh basil, cilantro, or mint for garnish
- Cooked rice or naan, for serving
Instructions
- Heat the Oil and Sauté Onion: Heat 1 tablespoon of coconut or vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent, creating a flavorful base for the curry.
- Add Aromatics: Stir in the minced garlic, grated fresh ginger, and sliced red chilies. Cook for another minute until the mixture is fragrant, releasing the essential flavors from these ingredients.
- Toast the Spices: Sprinkle in 1 tablespoon of curry powder and 1/2 teaspoon of ground turmeric. Cook the spices for about 30 seconds while stirring to enhance their aroma and deepen the flavor of the curry.
- Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through yet.
- Add Liquids and Flavorings: Pour in the can of coconut milk along with 1 tablespoon of fish sauce or soy sauce, and the juice of 1 lime. If using, add 1 teaspoon of honey or sugar to balance the heat. Stir the mixture well to combine all the ingredients.
- Simmer the Curry: Bring the curry to a gentle simmer uncovered. Let it cook for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly. Season with salt and pepper to taste.
- Finish and Garnish: Remove the skillet from heat and sprinkle fresh basil, cilantro, or mint over the curry for a fresh, herbal finish.
- Serve: Ladle the spicy coconut chicken curry hot over cooked rice or serve alongside warm naan bread. Enjoy this comforting and flavorful meal!
Notes
- Adjust the number of red chilies based on your preferred level of spiciness.
- Chicken thighs provide juicier results, but chicken breasts work well for a leaner option.
- For a vegan version, substitute chicken with tofu and use soy sauce instead of fish sauce.
- The honey or sugar is optional and helps balance the heat and acidity; omit it for a purely spicy curry.
- Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
