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Simple Spicy Summer Coconut Chicken Curry.

Simple Spicy Summer Coconut Chicken Curry.

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: Indian-inspired
  • Diet: Gluten-Free

Description

This Simple Spicy Summer Coconut Chicken Curry is a quick and easy dish combining tender chicken thighs with creamy coconut milk and fresh spices to create a vibrant, flavorful meal perfect for warm evenings. It balances lively heat with tropical undertones, offering a comforting yet light curry packed with bold summer flavors.

Ingredients

Units Scale

Protein

  • 1 lb chicken thighs, skinless and boneless, cut into bite-sized pieces

Dairy & Oils

  • 1 cup coconut milk (or coconut cream for richer curry)
  • 2 tbsp olive oil or coconut oil

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated or minced
  • 2 fresh chili peppers, chopped (adjust to taste)

Spices & Herbs

  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)

Finishing Touches

  • Juice of 1 lime

Instructions

  1. Prep Your Ingredients: Chop onions, garlic, and fresh chili peppers to create the aromatic base. Cut chicken thighs into bite-sized pieces to ensure even cooking and flavor absorption.
  2. Sauté the Aromatics: Heat oil in a skillet over medium heat. Add onions, garlic, ginger, and chilies and cook for about 3-4 minutes until fragrant and softened, releasing their aromas.
  3. Brown the Chicken: Add chicken pieces to the skillet and cook until golden brown on the outside, sealing in juices for enhanced flavor and tenderness.
  4. Add Spices: Sprinkle curry powder and turmeric over the chicken and aromatics. Stir constantly to lightly toast the spices, allowing their flavors to bloom and infuse the dish.
  5. Pour in Coconut Milk: Slowly add coconut milk while stirring to combine into a smooth sauce. Bring to a gentle simmer and let cook for about 10 minutes to thicken the sauce and meld the flavors.
  6. Finish with Lime and Cilantro: Just before serving, squeeze fresh lime juice over the curry and sprinkle chopped cilantro on top to add brightness and balance the richness.

Notes

  • Use skinless, boneless chicken thighs for the best tenderness and flavor.
  • Toast curry powder briefly to release essential oils and deepen the taste.
  • Adjust spice levels by varying the amount or type of fresh chilies; removing seeds reduces heat.
  • Let the curry simmer slowly to allow full flavor development and sauce thickening.
  • Use fresh herbs and lime juice for the brightest, most vibrant flavors.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 15g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 85mg

Find it online: https://cooktune.com/simple-spicy-summer-coconut-chicken-curry/