Coconut Curry Chicken Recipe
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Coconut Curry Chicken Recipe

NUTRITION · PER SERVING40M COOK
CAL 49%·PRO 100%
CARBS 37G15% OF CAL
7G FIBER0G ADDED0G INTRINSIC22G OTHER8G TOTAL SUGAR
FAT 60G55% OF CAL
28G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken thighs simmered in creamy coconut milk with curry spices, garlic, ginger, and vegetables. Ready in under 40 minutes.

mainthaicurrychickendairy freegluten free
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 8 chicken thighs (, skinless and boneless)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tbsp curry powder ((pick your fave – I used mild))
  • ½ tbsp cornstarch ((cornflour))
  • 2 tbsp neutral oil (or coconut oil)
  • 1 large onion (, sliced)
  • 4 cloves garlic (, sliced or minced)
  • 1 tbsp minced fresh ginger
  • 1 red bell pepper (, sliced)
  • ½ tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tbsp tomato paste
  • 1 tbsp palm sugar ((or brown sugar))
  • 1 ¼ cups (300ml) chicken stock (or broth)
  • 2 potatoes (, peeled and diced)
  • 14 oz (400g) coconut milk (, full-fat)
  • 2 lime leaves (, optional)
  • 1 whole chili (, optional)
  • lime juice (, to taste)
  • fresh cilantro ((coriander), to garnish)
  • toasted coconut flakes (, to garnish (optional))
  • lime wedges
PREP
10M
SODIUM
735MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.