Creamy Coconut Chicken Curry with Naan
Creamy Coconut Chicken Curry with Naan is a delightful dish that tantalizes the taste buds with its rich flavors and creamy textures. This easy-to-make curry is perfect for special occasions or a cozy weeknight meal. The aromatic spices combined with luscious coconut milk create a mouthwatering experience that will impress your family and friends. Paired with warm naan, this dish transforms any dinner into a comforting feast. Enjoy the flexibility to customize it by adding your favorite vegetables or adjusting the spice levels to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Simmering
- Cuisine: Asian
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 neutral oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and grated ginger; sauté for another minute.
- Add chicken pieces to the pot and cook until browned on all sides, approximately 5-7 minutes.
- Stir in red curry paste, turmeric, coriander, and cumin, coating chicken evenly. Pour in coconut milk and chicken broth; mix well.
- Bring to a gentle simmer over low heat and cook uncovered for about 15-20 minutes until slightly thickened.
- Serve hot with warm naan bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 4g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg