Slow-Simmered Chicken Curry with Coconut and Turmeric
A richly spiced chicken curry slow-simmered in creamy coconut milk and earthy turmeric for a comforting and aromatic dish. This indian-inspired chicken ready in about 50 minutes pairs boneless chicken thighs, coconut oil, 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 lb, cut into 1-inch pieces boneless chicken thighs
- 2 tbsp coconut oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 1 cup canned coconut milk
- 1/2 cup diced tomatoes
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast the spices.
- Step 4: Add 1 lb cut boneless chicken thighs to the pan, stirring to coat pieces with the spices, and cook for 4 minutes until lightly browned.
- Step 5: Pour in 1 cup canned coconut milk and 1/2 cup diced tomatoes, stirring to combine. Season with 1 tsp salt.
- Step 6: Reduce heat to low, cover, and simmer gently for 25 minutes until the chicken is tender and the sauce thickens.
- Step 7: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Slow-Simmered Chicken Curry with Coconut and Turmeric take to make?
Total time is about 50 minutes (15 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 Slow-Simmered Chicken Curry with Coconut 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 boneless chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Chicken Curry with Coconut 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 Slow-Simmered Chicken Curry with Coconut 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.
What goes well with Slow-Simmered Chicken Curry with Coconut and Turmeric?
Indian chicken 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.
