Description
This Coconut Cream Chicken Curry Skillet is a rich, flavorful, and comforting one-pan dish inspired by Indian cuisine. Tender chicken thighs are cooked in a creamy coconut sauce infused with aromatic spices like curry powder, turmeric, and cumin. Easy to make and perfect for weeknight dinners, this recipe offers a dairy-free and gluten-free option served best over basmati rice or with warm naan, garnished with fresh cilantro and lime wedges.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
Cooking Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 (13.5-ounce) can full-fat coconut cream
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1 cup baby spinach or chopped kale (optional)
To Serve & Garnish
- Fresh cilantro, chopped
- Lime wedges
- Cooked basmati rice or naan bread
Instructions
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for about 6–8 minutes until all sides are browned. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower the heat to medium, add diced onion to the same skillet, and cook for 3–4 minutes until softened. Then add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add Spices: Stir in curry powder, ground turmeric, and ground cumin, mixing well to coat the onions and toast the spices for about 30 seconds to release their flavors.
- Make the Sauce: Pour in the coconut cream, chicken broth, tomato paste, and brown sugar. Stir well and bring the mixture to a gentle simmer.
- Simmer Chicken in Sauce: Return the seared chicken to the skillet. Let it simmer uncovered for 10–12 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Add Greens: Stir in baby spinach or chopped kale if using, cooking for 1–2 minutes until wilted. Taste the curry and adjust seasoning with salt and pepper as needed.
- Serve: Serve the chicken curry hot over cooked basmati rice or with warm naan. Garnish with chopped fresh cilantro and lime wedges for added brightness.
Notes
- Use full-fat coconut cream for a richer and creamier sauce; coconut milk can be substituted but may be less thick.
- Chicken breasts can be used instead of thighs, but thighs yield more tender and juicy results.
- This dish reheats well and often tastes even better the next day as flavors meld.
- Feel free to adjust spice levels by adding chili powder or fresh chilies for heat.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 460
- Sugar: 4g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg
