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–+ servings
Golden Coconut Chicken Curry

Golden Coconut Chicken Curry: A Cozy, Flavorful Escape

This Golden Coconut Chicken Curry is a comforting blend of creamy goodness and vibrant spices, perfect for a weeknight dinner.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil Adds tropical flavor and richness; any neutral oil can be used as a substitute.
  • 1 medium Onion Provides a sweet, savory base; shallots can be used for a milder taste.
  • 3 cloves Garlic Adds punchy flavor; fresh garlic is best.
  • 1 tablespoon Ginger Offers warmth and spice; opt for fresh ginger.
  • 2 teaspoons Yellow Curry Powder Essential for color and flavor; curry paste can bring a more intense taste.
  • 1 teaspoon Ground Turmeric Contributes vibrant color and health benefits.
  • 1 teaspoon Cumin Adds earthiness; ground coriander can mimic the flavor profile.
  • optional Chili Flakes Adds heat; adjust quantity based on spice tolerance.
  • 1 pound Chicken Breast/Thighs Provides protein; can swap for chickpeas or firm tofu.
  • 1 can Full-Fat Coconut Milk Gives the curry its creamy consistency.
  • 1 cup Chicken Broth Enhances sauce depth; use vegetable broth for vegetarian version.
  • 1 tablespoon Fish Sauce/Soy Sauce Adds umami; tamari or coconut aminos are gluten-free options.
  • 1 tablespoon Brown Sugar Balances flavors; honey or maple syrup can also add sweetness.
  • 1 tablespoon Fresh Lime Juice Brightens the dish when serving.
  • to taste Salt & Pepper Essential for seasoning.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium heat until shimmering.
  2. Add one finely chopped onion to the skillet, sautéing for 3-4 minutes until soft and translucent.
  3. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, sautéing for 30 seconds.
  4. Mix in 2 teaspoons of yellow curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of cumin, toasting for about 1 minute.
  5. Add bite-sized pieces of chicken breast or thighs, cooking for 4-5 minutes until browned.
  6. Pour in 1 can of full-fat coconut milk and 1 cup of chicken broth, adding 1 tablespoon of fish sauce and 1 tablespoon of brown sugar.
  7. Reduce heat to low and let the curry simmer for 15-20 minutes.
  8. Just before serving, stir in the juice of one fresh lime and adjust seasoning with salt and pepper.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Store leftover curry in an airtight container for up to 3 days. Freeze portions for up to 3 months. Reheat gently on the stove over low heat, adding coconut milk or broth as needed.

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