Creamy Coconut Chicken Curry with Naan
Creamy Coconut Chicken Curry with Naan is a rich and flavorful dish that brings warmth and comfort to any meal. This easy-to-make recipe features tender chicken thighs simmered in a luscious coconut milk sauce, infused with aromatic spices and served alongside warm naan bread for a satisfying dinner experience. It’s perfect for weeknight meals or special gatherings, offering a delightful blend of flavors that will impress your family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp neutral oil (vegetable or coconut oil)
- 1 large yellow onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- 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
- In a large pot over medium heat, heat the neutral oil. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and grated ginger for an additional minute.
- Mix in red curry paste, turmeric, coriander, and cumin. Add chicken thighs and cook until browned on all sides (about 5-7 minutes).
- Pour in coconut milk and chicken broth; stir well and bring to a gentle simmer.
- Cover partially with a lid and let simmer on low heat for about 20 minutes or until chicken is cooked through.
- Adjust seasoning if necessary, then serve hot with warm naan.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 140mg