Description
This Coconut Cream Chicken Curry Skillet is a rich and flavorful Indian-inspired dish made with tender chicken thighs simmered in a creamy coconut milk sauce infused with curry powder, turmeric, and paprika. Perfectly balanced with a hint of lime and a touch of sweetness from brown sugar, it’s a comforting one-pan meal that comes together quickly on the stovetop and pairs beautifully with steamed rice or naan.
Ingredients
Scale
Chicken and Aromatics
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Sauce
- 2 tablespoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup tomato sauce or crushed tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the chicken: Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4–5 minutes until lightly browned but not fully cooked through. Remove the chicken and set aside.
- Sauté aromatics: In the same skillet, reduce heat to medium and add the diced onion. Sauté for 3–4 minutes until softened, then stir in the garlic and ginger. Cook for another minute until fragrant.
- Bloom the spices: Add the curry powder, ground turmeric, and paprika to the skillet. Stir constantly for about 30 seconds to bloom the spices and enhance their flavors.
- Combine sauce ingredients: Pour in the coconut milk, tomato sauce, and brown sugar. Stir well to combine all the ingredients together.
- Simmer the chicken: Return the browned chicken pieces to the skillet. Reduce heat to low, cover the skillet, and simmer gently for 15–20 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Finish and season: Stir in the lime juice, then season with salt and pepper to taste. Remove from heat.
- Serve: Serve the curry hot over steamed rice or with naan bread. Garnish with fresh cilantro if desired.
Notes
- For a spicier version, add 1/2 teaspoon cayenne pepper or a chopped fresh chili pepper when adding spices.
- This dish can easily be adapted using shrimp or tofu instead of chicken for variations.
- Leftovers keep well and the flavors intensify, making the curry taste even better the next day.
