Simmered Chicken Curry with Coconut Milk and Turmeric
A fragrant curry made with chicken simmered in coconut milk and turmeric, finished with a touch of lime for brightness. This asian-inspired one pot (gluten-free) ready in about 45 minutes pairs bone-in and skin-on chicken thighs, (13.5 oz) coconut milk, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, bone-in and skin-on chicken thighs
- 1 can (13.5 oz) coconut milk
- 1 tsp turmeric powder
- 1.5 tsp curry powder
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1/2 cup canned diced tomatoes
- 1, sliced lime
- 2 tbsp, chopped fresh cilantro
- 1 tbsp vegetable oil
Instructions
- Step 1: Pat the chicken thighs dry with paper towels and season with salt and pepper. Heat vegetable oil in a large pot over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden. Flip and cook for another 3 minutes, then remove and set aside.
- Step 2: In the same pot, add diced onion and cook for 3 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in turmeric powder and curry powder, cooking for 30 seconds to toast the spices.
- Step 3: Add coconut milk, diced tomatoes, and the cooked chicken back to the pot. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 25 minutes, or until chicken is tender.
- Step 4: Remove chicken pieces and set aside. Simmer the sauce for 5 more minutes until slightly thickened. Return chicken to the pot and heat through. Serve with lime slices and chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Chicken Curry with Coconut Milk and Turmeric take to make?
Total time is about 45 minutes (15 min prep + 30 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 Simmered Chicken Curry with Coconut Milk and Turmeric?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Simmered Chicken Curry with Coconut Milk and Turmeric?
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 Simmered Chicken Curry with Coconut Milk and Turmeric 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.
Is Simmered Chicken Curry with Coconut Milk and Turmeric gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this simmered are incredible.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
