Coconut chicken curry with ginger, garlic and red pepper spice
Discover a delicious Coconut Chicken Curry recipe featuring succulent chicken breasts, fragrant ginger, garlic, and a tantalizing blend of red pepper spice, curry powder, and turmeric. Perfectly balanced with creamy coconut milk and a hint of paprika, this dish is a flavorful crowd-pleaser. Easy to prepare and bursting with exotic flavors, it's the ideal comfort meal for any night of the week. Serve over rice or with naan for a satisfying, aromatic feast.
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.
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.
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.
Nutrition per serving
1 ServingsCalories 1040kcal
Protein 110g
Carbohydrates 30g
Fiber 10g
Sugar 10g
Fat 55g
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