Coconut Butter Chicken Curry
A rich, creamy Indian dish with tender chicken simmered in coconut milk and aromatic spices. This Indian recipe, ready in about 75 minutes, pairs chicken thighs, coconut milk, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 500g chicken thighs
- 400ml coconut milk
- 2 medium onions
- 3 medium tomatoes
- 3 tbsp coconut oil
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp salt
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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: Dice onions into 1/4-inch cubes and sauté in coconut oil over medium heat until golden brown, about 5 minutes. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add chopped tomatoes, garam masala, turmeric, and salt. Cook for 8 minutes until tomatoes break down and form a thick sauce.
- Step 3: Add chicken thighs and cook for 5 minutes per side until golden. Pour in coconut milk and simmer for 25 minutes until chicken is tender.
- Step 4: Garnish with fresh cilantro and serve with basmati rice.
