Creamy Coconut Chicken Curry with Naan
Creamy Coconut Chicken Curry with Naan is a comforting and flavorful dish that brings a taste of the tropics to your table. This recipe features tender chicken thighs simmered in a luscious coconut milk sauce infused with aromatic spices, creating a rich and satisfying meal perfect for family gatherings or cozy nights at home. Paired with soft naan bread, this dish promises to delight your taste buds and keep you coming back for more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Tropical
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 the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger; cook for another minute.
- Add chicken pieces to the pot, browning them on all sides for about 6-8 minutes.
- Stir in red curry paste, turmeric, coriander, and cumin until chicken is well coated.
- Pour in the coconut milk and chicken broth; stir well and bring to a gentle simmer.
- Simmer uncovered for about 20-25 minutes, stirring occasionally until the chicken is tender and cooked through.
- Serve hot with warm naan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg