Creamy Coconut Chicken Curry with Naan
Indulge in the rich, flavorful experience of Creamy Coconut Chicken Curry with Naan. This comforting dish features tender chicken thighs simmered in a luscious coconut milk sauce infused with aromatic spices. Perfect for family dinners or gatherings, this curry pairs beautifully with warm naan for dipping, ensuring every bite is a delightful experience. With its simple preparation steps and one-pot convenience, you’ll have a satisfying meal ready in no time, making it an ideal choice for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet cooking
- Cuisine: Thai
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp neutral oil (vegetable or coconut oil)
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
Instructions
- Heat oil in a large skillet over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant (1 minute).
- Add chicken thighs; cook until browned on all sides (7-10 minutes).
- Stir in red curry paste, turmeric, coriander, and cumin; cook for another 2-3 minutes.
- Pour in coconut milk and chicken broth; stir to combine. Bring to a gentle simmer.
- Reduce heat to low and let simmer for 15-20 minutes until chicken is cooked through.
- Serve hot with warm naan.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg