One-Pot Creamy Coconut Curry Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Chicken breast may be substituted; slice after cooking.)
• 1 tsp paprika
• 1 tsp garlic powder
• 0.5 tsp ground turmeric (The transcript specifies a little turmeric.)
• 1 tsp curry powder
• salt (To taste.)
• black pepper (To taste.)
• 1 tbsp olive oil (For seasoning and pan-frying; the source describes a drizzle.)
• 1 yellow onion (Diced or thinly sliced.)
• 3 cloves garlic (Minced.)
• 1 can coconut milk (Use approximately 13.5 oz / 400 ml full-fat coconut milk.)
• 2 cubes Japanese curry cube (Amount estimated because the transcript does not specify the number of cubes; adjust according to the brand and desired curry strength.)
• 4 cups hot cooked white rice (Add hot rice to serve. The source says to add hot rice to the curry; it may also be served alongside.)

Steps

1. 1

   Pat the chicken thighs dry. Season both sides with paprika, garlic powder, turmeric, curry powder, salt, and black pepper. Drizzle with olive oil and massage the seasoning into the chicken so it is evenly coated.

2. 2

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

3. 3

   Turn the chicken and pan-fry for about 7 minutes more, or until browned and the thickest part reaches 165°F / 74°C. Transfer the chicken to a plate and set it aside.

4. 4

   Reduce the heat to medium. In the same pan, add the onion and minced garlic, using the residual oil and browned seasoning in the pan. Sauté for 2–3 minutes, stirring frequently, until the onion begins to soften and the garlic is fragrant.

5. 5

   Pour the coconut milk into the pan. Add the Japanese curry cubes and stir until the cubes dissolve into the liquid and the sauce is smooth.

6. 6

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

7. 7

   Slice the rested chicken into bite-size pieces. Add the sliced chicken to the simmering curry sauce and stir to coat. Heat briefly until the chicken is hot throughout.

8. 8

   Add the hot cooked rice to the pan, or spoon the curry chicken over the rice when serving. Serve immediately; the curry can also be paired with noodles or bread.

Notes

The transcript does not provide exact quantities for the seasonings, onion, garlic, coconut milk, curry cubes, or rice, so those amounts are practical estimates. Chicken breast can replace chicken thighs. Take care not to overcook the chicken while pan-frying, and adjust the curry-cube amount to the brand used.

Nutrition per serving

• main
• one-pot
• 30-minute meal
• chicken
• curry
• coconut milk
• weeknight dinner
• comfort food