Description
A rich, creamy, and dairy-free chicken curry made in one pot with full-fat coconut milk, fresh spices, and vegetables. Ready in under 30 minutes, this weeknight dinner hack is perfect for busy families and tastes better than takeout.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
- 1 can (13.5 oz) full-fat coconut milk, shaken well
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons curry powder
- 1–2 tablespoons red curry paste
- 1 medium sweet potato, peeled and cubed
- 1 large red bell pepper, sliced
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lime juice
- ½ cup fresh cilantro, chopped
- Salt and black pepper to taste
- 2 cups spinach or kale (optional)
- 1 tablespoon oil (coconut or avocado oil)
Instructions
- Prep the chicken and veggies: Cut chicken thighs into chunks and pat dry. Dice onion, slice bell pepper, and cube sweet potatoes. Mince garlic and grate ginger.
- Sear the chicken: Heat oil in a large Dutch oven over medium-high heat. Sear chicken in a single layer for 2-3 minutes per side until golden brown. Remove chicken to a plate.
- Sauté aromatics: In the same pot, add onions and cook for 2 minutes. Add garlic, ginger, and curry powder; stir constantly for 1 minute until fragrant.
- Build the sauce: Stir in red curry paste for 30 seconds. Pour in coconut milk and chicken broth, whisking until smooth.
- Simmer: Add sweet potatoes and bell peppers. Bring to a simmer, cover, and cook for 10 minutes.
- Finish cooking: Uncover, add the seared chicken and juices back to the pot. Cover and simmer for another 5-7 minutes until sweet potatoes are tender and sauce coats the back of a spoon.
- Season and serve: Remove from heat. Stir in lime juice, salt, and pepper to taste. Add spinach if using, letting it wilt. Serve hot over jasmine rice or with naan, garnished with cilantro and lime.
- Optional: Let the curry rest for 10 minutes before serving to allow flavors to meld.
Notes
Use full-fat coconut milk for a creamy texture; light coconut milk will result in a watery curry. Searing the chicken first adds depth to the sauce. Toasting the spices in oil ‘blooms’ their flavor. Adjust spice levels by varying the amount of red curry paste or adding cayenne. This recipe freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 450
- Sugar: 8
- Sodium: 400
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
Keywords: dairy-free, coconut milk chicken curry, one pot meal, quick dinner, weeknight dinner, gluten-free, healthy curry, 5pm dinner hack