Northern Spice-Infused Chicken Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich and aromatic chicken curry inspired by northern spice blends, simmered in creamy coconut milk with warming cinnamon and cardamom notes. This Indian-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, boneless and skinless, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lbs, cut into 1.5-inch pieces chicken thighs, boneless and skinless
• 2 tbsp coconut oil
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 can (14 oz) coconut milk
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large deep skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 5-6 minutes until soft and golden.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground coriander, 1.5 tsp ground cumin, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1 tsp turmeric powder, and 1/2 tsp red chili powder, cooking for 2 minutes to bloom the spices.
4. Step 4: Add 1.5 lbs boneless skinless chicken thigh pieces, stirring to coat with the spices, and cook for 5 minutes until lightly browned.
5. Step 5: Pour in 1 can (14 oz) coconut milk and 1 tsp salt, bring to a gentle simmer, cover, and cook for 20 minutes until chicken is tender and the sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro leaves before serving with rice or flatbread.