Coconut chicken curry with ginger, garlic and red pepper spice
This coconut chicken curry features tender chicken breasts simmered in a rich coconut milk sauce, infused with ginger, garlic, and spices. It's a comforting dish perfect for cozy dinners.
Cook time 30 min
Prep time 15 min
Ingredients:
16 oz chicken breasts1/4 cup onion
1 tbsp ginger root
1 tbsp garlic
1/2 cup chicken broth
3/4 cup coconut milk
1/2 tbsp red pepper (spice)
1 tbsp curry powder
1/2 tbsp paprika
1/2 tbsp turmeric powder
1 tbsp ginger
1 dash salt
1 dash black pepper
Coconut chicken curry is a flavorful and aromatic dish that combines tender chicken breasts with a rich blend of spices including ginger, garlic, and red pepper. This comforting and hearty meal is enhanced by the creaminess of coconut milk, making it perfect for a cozy dinner night.
Instructions:
- Cut the chicken breasts into bite-sized pieces.
- Finely chop the onion.
- Mince the ginger root and garlic.
- Grate the additional 1 tbsp of fresh ginger.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook until they are browned on all sides (about 5-7 minutes).
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the onion, minced ginger root, and garlic. Cook until the onion becomes translucent and the mixture is fragrant (about 3-4 minutes).
- Add the curry powder, paprika, turmeric powder, and red pepper spice to the skillet. Stir well to coat the onion mixture with the spices, cooking for another 1-2 minutes to toast the spices.
- Return the browned chicken pieces to the skillet.
- Stir in the chicken broth, coconut milk, and grated ginger. Mix well to combine.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for about 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
- Season with a dash of salt and black pepper to taste. Adjust seasoning as needed.
- Serve the coconut chicken curry hot, paired with steamed rice or your choice of sides.
Enjoy your delicious and aromatic coconut chicken curry, a perfect fusion of creamy coconut milk and robust spices. Serve it over steamed rice or with warm naan bread, and savor the irresistible blend of flavors that make this dish a true delight.
Coconut chicken curry with ginger, garlic and red pepper spice FAQ:
The chicken should be cooked in the skillet for about 5-7 minutes until browned on all sides before returning it to the sauce. Then, it simmers in the sauce for an additional 15-20 minutes.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.
You can substitute coconut milk with heavy cream or a non-dairy milk like almond milk, but the flavor will differ. Ensure the substitute can be simmered without curdling.
This dish pairs well with steamed rice, quinoa, or naan. You can also add a side of vegetables or a fresh salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Tips:
- For a more intense flavor, marinate the chicken with a bit of the curry powder, garlic, and ginger for at least 30 minutes before cooking.
- If you prefer a thicker curry, let it simmer longer to reduce the sauce to your desired consistency.
- Adjust the level of spiciness by adding more or less red pepper spice according to your taste.
- Using fresh ginger and garlic instead of powdered options will add a more vibrant and authentic flavor to your curry.
- Serve with a squeeze of lime and fresh cilantro on top for a burst of freshness.
Nutrition per serving
1 ServingsCalories 1040kcal
Protein 110g
Carbohydrates 30g
Fiber 10g
Sugar 10g
Fat 55g
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