Red Meat Allergy Friendly Classic Coconut Chicken Curry
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp neutral oil (such as avocado oil or canola oil)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fish sauce
- 1 tsp sugar
For serving
- 2 cups jasmine rice, cooked, for serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Season the chicken pieces all over with the salt and black pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and sear the second side for 2 minutes more, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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