Authentic Madras-Style Coconut Chicken Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, spicy-sweet curry from South India featuring tender chicken in a vibrant coconut milk sauce with authentic spice blend. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs Boneless chicken thighs, Coconut milk, Onion 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.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 pounds boneless chicken thighs into 1-inch pieces and season with 1 teaspoon turmeric and 1/4 teaspoon salt.
  2. Step 2: Finely chop 1 medium onion, mince 1 tablespoon ginger, and mince 3 garlic cloves, then cook in a large pot with 1 teaspoon cumin and 1 teaspoon coriander over medium heat for 5 minutes until onions are golden.
  3. Step 3: Add chicken pieces to the pot and cook for 4 minutes until lightly browned on all sides, then stir in 14 ounces coconut milk and 1/4 teaspoon cayenne pepper, bringing to a gentle simmer.
  4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and sauce has thickened slightly, stirring occasionally to prevent sticking.
  5. Step 5: Stir in 2 tablespoons chopped fresh cilantro just before serving to preserve brightness.

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