Red Meat Allergy Friendly Indian-Style Coconut Chicken Curry
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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