JioHotstar Spiced Coconut Curry with Chicken

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 developed and reviewed.

A fragrant, creamy curry featuring tender chicken simmered in coconut milk with aromatic spices and fresh vegetables. This Asian recipe, ready in about 55 minutes, pairs chicken thighs, full-fat coconut milk, curry powder 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: 25 min Cook: 30 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut chicken thighs into 1-inch pieces. Heat 1 tbsp coconut oil in a pot over medium-high heat. Add chicken and cook for 5 minutes until browned on all sides; remove and set aside.
  2. Step 2: Sauté 1/2 cup diced onion, 2 minced garlic cloves, and 1 tbsp minced ginger in the pot for 3 minutes until softened and fragrant.
  3. Step 3: Add 2 tbsp curry powder to the onion mixture and stir for 1 minute until deeply aromatic.
  4. Step 4: Return chicken to the pot. Pour in 1 can coconut milk and add kaffir lime leaves. Bring to a gentle simmer and cook for 10 minutes.
  5. Step 5: Add red bell pepper, baby corn, and 1 tbsp fish sauce. Simmer for 8-10 minutes until vegetables are tender but still crisp and chicken is fully cooked.
  6. Step 6: Remove kaffir lime leaves. Taste and adjust seasoning with additional fish sauce if needed. Serve hot with steamed rice.

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