An Afraic Theas Chicken Curry with Coconut Milk
A fragrant chicken curry infused with ginger, turmeric, and coconut milk, inspired by Southern African spice blends. This Indian recipe, ready in about 45 minutes, pairs chicken thighs, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 pounds chicken thighs
- 1 large onion
- 1 tablespoon ginger
- 3 cloves garlic
- 1 teaspoon turmeric
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 teaspoons curry powder
- 1 lime
- 2 tablespoons cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cut 1.25 pounds chicken thighs into 1-inch pieces and season with 2 teaspoons curry powder and 1/2 teaspoon turmeric.
- Step 2: Heat a large skillet over medium heat, add chicken pieces, and cook for 5 minutes until golden brown on all sides, then set aside.
- Step 3: Finely chop 1 large onion, 1 tablespoon ginger, and 3 garlic cloves, then sauté in the skillet for 4 minutes until fragrant and softened.
- Step 4: Stir in remaining 1 teaspoon turmeric, 1 cup chicken broth, and 1 can coconut milk, bringing to a simmer, then return chicken to the pot and cook uncovered for 20 minutes until chicken is fully cooked and sauce thickens slightly.
