Creamy Coconut Curry Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Chicken breast may be substituted.)
• 1 tsp paprika
• 1 tsp garlic powder
• 0.5 tsp ground turmeric (Use a small amount, as stated in the source.)
• 1 tsp curry powder
• 0.75 tsp salt (Or to taste.)
• 0.25 tsp black pepper (Or to taste.)
• 1 tbsp olive oil (For seasoning and pan-frying; use a drizzle as needed.)
• 1 yellow onion (Diced or thinly sliced.)
• 3 cloves garlic (Minced.)
• 1 can unsweetened coconut milk (Approximately 13.5 fl oz / 400 ml.)
• 2 cubes Japanese curry cubes (Approximately 40 g total; amount may vary by curry brand.)
• 3 cup hot cooked white rice (Have the rice cooked and hot before assembling the curry.)

Steps

1. 1

   Prepare the ingredients before cooking: mince the garlic, prepare the onion, and have the hot cooked rice ready. Pat the chicken thighs dry so they brown properly.

2. 2

   Season the chicken thighs on both sides with paprika, garlic powder, turmeric, curry powder, salt, and black pepper. Drizzle with olive oil and massage the seasonings evenly into the chicken.

3. 3

   Heat a large deep skillet or Dutch oven over medium to medium-high heat. Add the seasoned chicken and pan-fry for about 7 minutes on the first side, until deeply browned and nearly cooked through.

4. 4

   Turn the chicken and cook for about 7 minutes on the second side, until browned and the thickest part reaches 165°F/74°C. Transfer the chicken to a plate and set it aside.

5. 5

   Using the same pan, add the onion and minced garlic. Sauté for 2–3 minutes, stirring frequently, until the onion begins to soften and the garlic is fragrant. Scrape up any browned bits from the bottom of the pan.

6. 6

   Pour the coconut milk into the pan and add the Japanese curry cubes. Stir until the cubes dissolve completely and the sauce is smooth.

7. 7

   Bring the curry sauce to a gentle simmer and cook for about 2 minutes, stirring occasionally, until creamy and slightly thickened.

8. 8

   Slice the cooked chicken into strips. Add the hot cooked rice to the curry, then add the sliced chicken. Stir gently to coat everything in the creamy sauce and heat through.

9. 9

   Taste and adjust the salt or pepper if needed. Serve immediately while hot, with the chicken arranged over or mixed through the rice and curry sauce.

Notes

The transcript specifies chicken thighs but notes that chicken breast can also be used. Japanese curry cubes vary in saltiness and size, so adjust seasoning and cube quantity according to the package. If using chicken breast, avoid overcooking and verify that it reaches 165°F/74°C.

Nutrition per serving

• main
• one-pot
• 30-minute meal
• chicken
• curry
• comfort food
• weeknight dinner
• East Asian-inspired