This Easy Spicy Coconut Chicken Curry is a summer delight! It’s packed with tender chicken and creamy coconut milk, bringing a deliciously tropical flavor to your table.
Don’t worry—it’s not all heat! The spices combine perfectly for a warming kick that won’t knock you out. One bite, and you’ll be dreaming of a beach getaway! 🏖️
I love serving this curry with fluffy rice or warm naan. It’s quick to make, and perfect for those hot summer days when you want something vibrant and tasty without too much fuss!
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for their juicy flavor. If you prefer, chicken breasts work too, but they can dry out a bit more. For a vegetarian option, try using chickpeas or tofu instead!
Coconut milk: Full-fat coconut milk gives the curry creaminess. Light coconut milk is an option if you want fewer calories, but your curry may be less rich. If you’re looking for an alternative, use unsweetened almond milk mixed with a bit of coconut cream.
Spices: The blend of spices gives this curry its vibrant flavor. Don’t have cayenne pepper? You can use crushed red pepper flakes or even a dash of hot sauce for some heat. For a milder version, skip the cayenne entirely.
Fresh herbs: Fresh cilantro adds a burst of color and freshness. If citrus notes appeal to you, swap cilantro with fresh basil or mint for a different twist!
What’s the Best Way to Cook Chicken Thighs for This Curry?
Cooking the chicken properly is key to making this curry delicious. Here’s how to ensure it’s perfectly cooked and tender:
- Start by heating the oil in the pan until it’s hot—this helps to sear the chicken and lock in moisture.
- Add the chicken pieces in a single layer. Don’t overcrowd the pan. Let them sear for about 5-7 minutes until browned before stirring.
- After browning, make sure to cover the pan while it simmers. This keeps the chicken juicy by trapping steam.
- Stir periodically to prevent sticking, especially towards the end when the sauce starts to thicken.
- Check the chicken with a meat thermometer; it should reach 165°F (75°C) to confirm it’s fully cooked.
These simple tips will help you achieve tender, flavorful chicken in your coconut curry. Enjoy your cooking!
Easy Spicy Coconut Chicken Curry for Summer
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable or coconut oil
- 1 red bell pepper, sliced
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-2 fresh red chilies, sliced (adjust to taste for spice)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 can (14 oz / 400 ml) coconut milk (full-fat for creaminess)
- 1/2 cup chicken broth or water
- Salt to taste
- Fresh lime juice (from 1 lime)
- Fresh cilantro leaves, chopped (for garnish)
- Optional: fresh curry leaves or basil leaves for extra aroma
How Much Time Will You Need?
This delicious coconut chicken curry takes about 10 minutes to prepare and 25-30 minutes to cook, making a total of around 40 minutes. It’s a quick and flavorful dish, perfect for summer dinners!
Step-by-Step Instructions:
1. Sauté the Onions:
Heat the oil in a large skillet or pan over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes. This will create a flavorful base for your curry.
2. Add Aromatics:
Next, add the minced garlic, grated ginger, and sliced red chilies to the pan. Cook for another 1-2 minutes until fragrant, which will make your kitchen smell amazing!
3. Bloom the Spices:
Stir in the turmeric, cumin, coriander, paprika, and cayenne pepper if you’re using it. Cook the spices for about 30 seconds to 1 minute to release their flavors and aroma, enhancing the overall taste of the curry.
4. Sear the Chicken:
Now, add the chicken pieces to the pan. Sear them until browned on all sides, which should take about 5-7 minutes. Getting a nice crust on the chicken adds great depth to the dish.
5. Add Bell Peppers:
Mix in the sliced red bell pepper and cook for 2 minutes to soften them a little while still retaining their crunch.
6. Combine Coconut Milk:
Pour in the coconut milk and chicken broth (or water). Stir well to combine everything together for a rich and creamy sauce.
7. Simmer the Curry:
Bring the curry to a gentle simmer, then reduce the heat to medium-low. Cover and cook until the chicken is cooked through and tender, about 15-20 minutes. Stir occasionally to ensure it doesn’t stick.
8. Thicken the Sauce:
After 15-20 minutes, remove the lid and let the sauce thicken slightly, cooking uncovered for an additional 5 minutes if needed. This step gives the curry a luscious consistency.
9. Season and Finish:
Season with salt to taste, then stir in fresh lime juice for a delightful, tangy flavor that brightens the dish.
10. Garnish and Serve:
Garnish with chopped cilantro and, if using, fresh curry or basil leaves for a pop of color and flavor. Serve hot with steamed jasmine rice or warm naan bread for a complete, satisfying meal!
Enjoy your vibrant, creamy, and spicy coconut chicken curry, perfect for summer evenings! ✨
FAQ for Easy Spicy Coconut Chicken Curry
Can I Use Frozen Chicken for This Recipe?
Yes, you can! If using frozen chicken, be sure to thaw it completely before cooking. You can thaw chicken in the fridge overnight or use the cold water method: place it in a sealed plastic bag and submerge it in cold water until thawed. Once thawed, pat it dry before proceeding with the recipe.
How Can I Adjust the Spice Level?
If you prefer a milder curry, reduce the amount of fresh chilies or skip the cayenne pepper altogether. For more heat, feel free to add extra chilies or a splash of hot sauce during cooking. You can also serve with lime wedges for guests to adjust their spice levels to their liking!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally until heated through. The flavors often develop even further after a day, making it even more delicious!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the curry in advance and reheat it when you’re ready to serve. Just skip adding lime juice until before serving to keep the flavors fresh. It can also be frozen for up to 2 months—just let it cool completely before transferring to a freezer-safe container!
