Jones Chicken Curry with Coconut Milk
A fragrant and mild curry featuring tender chicken simmered in creamy coconut milk with ginger and aromatic spices. This indian-inspired indian ready in about 55 minutes pairs tablespoons all-purpose flour, tablespoons olive oil, large, diced 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.
Ingredients
- 1.5 pounds, bone-in and skin-on chicken thighs
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large, diced onion
- 2 tablespoons, grated ginger
- 3 cloves, minced garlic
- 14 ounces canned coconut milk
- 1 cup chicken broth
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 2, diced potatoes
- 1 cup frozen peas
Instructions
- Step 1: Pat 1.5 pounds chicken thighs dry. Season with salt and pepper, then toss with 2 tablespoons all-purpose flour.
- Step 2: Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken skin-side down and cook for 5 minutes until golden. Flip and cook for 3 more minutes. Remove and set aside.
- Step 3: Add 1 diced onion to the pot and cook until softened, about 5 minutes. Add 2 tablespoons grated ginger and 3 minced garlic cloves, cook for 1 minute until fragrant.
- Step 4: Stir in 1 teaspoon garam masala and 1/2 teaspoon turmeric, then add 14 ounces canned coconut milk and 1 cup chicken broth. Bring to a simmer.
- Step 5: Return chicken to the pot. Add 2 diced potatoes and simmer for 20 minutes.
- Step 6: Add 1 cup frozen peas and cook for 5 more minutes until potatoes are tender.
- Step 7: Adjust seasoning and serve with rice.
Frequently asked questions
How long does Jones Chicken Curry with Coconut Milk take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Jones Chicken Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons all-purpose flour from drying out.
Can I substitute ingredients in Jones Chicken Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Jones Chicken Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Jones Chicken Curry with Coconut Milk?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best chicken curry I've had in years. Made it for a dinner party and everyone raved.
- ★★★★★
Perfect balance of spices. The coconut milk made it so creamy and rich.
- ★★★★★
This was absolutely delicious! My family loved the coconut milk flavor.
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