Jones Chicken Curry with Coconut Milk

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 and mild curry featuring tender chicken simmered in creamy coconut milk with ginger and aromatic spices. This Indian recipe, ready in about 55 minutes, pairs chicken thighs, all-purpose flour, olive oil 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: Pat 1.5 pounds chicken thighs dry. Season with salt and pepper, then toss with 2 tablespoons all-purpose flour.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Return chicken to the pot. Add 2 diced potatoes and simmer for 20 minutes.
  6. Step 6: Add 1 cup frozen peas and cook for 5 more minutes until potatoes are tender.
  7. Step 7: Adjust seasoning and serve with rice.

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