There’s something incredibly comforting about a rich, fragrant curry simmering on the stove. This Coconut Curry Chicken Thighs Recipe is a perfect balance of warmth, creaminess, and bold flavors, making it an ideal dish for family dinners or special gatherings. Tender, juicy chicken thighs soak up a luxurious coconut curry sauce infused with aromatic spices, creating a dish that is both satisfying and nourishing. Served with fluffy jasmine rice and a squeeze of fresh lime, this meal will transport your taste buds to a tropical paradise. Whether you’re looking for a quick weeknight meal or a cozy weekend indulgence, this recipe is sure to become a household favorite.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 6 bone-in, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or brown sugar
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Instructions
- Pat the chicken thighs dry with a paper towel and season them with salt and black pepper.
- In a large skillet or Dutch oven, heat the coconut oil over medium heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, cumin, and chili powder. Toast the spices for about 30 seconds to release their flavors.
- Pour in the coconut milk, chicken broth, tomato paste, soy sauce, and honey. Stir well to combine, then bring to a gentle simmer.
- Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and let simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and fully cooked.
- Squeeze in the lime juice and give the sauce a final stir. Adjust seasoning if needed.
- Garnish with fresh cilantro and serve with jasmine rice and lime wedges on the side.
Helpful Tips & Variations
- Spice Level: Adjust the chili powder based on your heat preference.
- Vegetable Boost: Add bell peppers, carrots, or spinach for extra nutrition.
- Protein Swap: Boneless, skinless chicken thighs or chicken breasts can be used instead.
- Make It Creamier: Stir in a tablespoon of cashew or almond butter for a richer sauce.
- Meal Prep: This dish tastes even better the next day, making it perfect for meal prepping.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, adding a splash of coconut milk or water if needed.
Pairing Suggestions
- Serve with steamed jasmine rice or fluffy basmati rice to soak up the flavorful sauce.
- Pair with a side of grilled naan or roti for a complete meal.
- Enjoy alongside a fresh cucumber and tomato salad for a refreshing contrast.
- Complement with a chilled mango lassi or coconut water for a tropical touch.
Cooking is about bringing people together, and this Coconut Curry Chicken Thighs Recipe does just that. With its rich, creamy texture and bold flavors, this dish is bound to be a new family favorite. At Zynahz, we believe that every meal should be an experience—one that is full of warmth, joy, and creativity. Try this recipe, share your thoughts, and don’t forget to tag #Zynahz when you share your delicious creations. Follow us for more inspiring recipes and subscribe to our newsletter for exclusive kitchen tips and meal ideas. Happy cooking!
