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.
- 10 May 2024
- Cook time 30 min
- Prep time 15 min
- 1 Servings
- 13 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 820 grams |
| Energy | |
| Calories 1040kcal | 42% |
| Protein | |
| Protein 110g | 74% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 10g | 27% |
| Sugar 10g | 10% |
| Fat | |
| Fat 55g | 64% |
| Saturated 40g | 130% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 400mg | 73% |
| Vitamin B1 0.53mg | 45% |
| Vitamin B2 0.92mg | 71% |
| Vitamin B3 45mg | 293% |
| Vitamin B6 4.08mg | 240% |
| Vitamin B9 90ug | 21% |
| Vitamin B12 1.02ug | 43% |
| Vitamin C 12mg | 13% |
| Vitamin E 4.78mg | 32% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.82mg | 0% |
| Iron, Fe 9mg | 81% |
| Magnesium, Mg 230mg | 54% |
| Phosphorus, P 1220mg | 98% |
| Potassium, K 2470mg | 73% |
| Selenium, Se 120ug | 215% |
| Sodium, Na 670mg | 45% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 610g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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