Spicy Tomato Coconut Chicken Curry
Spicy Tomato Coconut Chicken Curry is a vibrant, flavor-packed dish that marries tender chicken with creamy coconut milk and zesty tomatoes. This easy-to-make curry tantalizes the taste buds with its perfect balance of spice and sweetness, making it ideal for weeknight dinners or special occasions. Serve it over rice or with warm naan for a comforting meal that will leave everyone wanting seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (14 oz) full-fat coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 thumb-sized piece fresh ginger, minced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- 1. Prepare ingredients: Chop chicken into bite-sized pieces and mince garlic and ginger.
- 2. Sauté aromatics: In a large pan over medium heat, heat oil and sauté garlic and ginger until fragrant (about 2 minutes).
- 3. Cook chicken: Add chicken pieces to the pan; cook until browned on all sides (6-8 minutes).
- 4. Build sauce: Stir in diced tomatoes, coconut milk, and chicken broth. Add cumin, coriander, turmeric, salt, and pepper. Simmer for about 20 minutes until thickened.
- 5. Final touches: Taste curry and adjust seasoning as needed; add chili flakes if desired.
- 6. Serve: Garnish with cilantro and serve over rice or with naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: - For added heat, include chili flakes or jalapeños. - Substitute chicken with shrimp or tofu for a different protein option. - Leftovers can be stored in airtight containers for up to three days.