Looking for a warm and hearty dish to enjoy this soup season? This Cozy Coconut Chicken Curry is a flavorful twist on Amanda Fetters' "Indian Chicken Curry II", featuring tender chicken, fresh vegetables, and a rich, creamy coconut broth infused with aromatic spices. Easy to make and perfect for chilly nights, this comforting curry pairs perfectly with basmati rice or naan.
Whether you're craving a quick weeknight dinner or a cozy meal to share, this one-pot curry is sure to become a fall and winter favorite!
Cozy Coconut Chicken Curry – Perfect for Soup Season
Rated 5.0 stars by 1 users
Cuisine
Indian
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Chilly nights call for warm, comforting meals, and this Cozy Coconut Chicken Curry is here to save the day! With tender chicken, vibrant veggies, and a rich, creamy coconut broth, it’s the perfect one-pot wonder for soup season. Bonus? It’s easy enough for a weeknight but so delicious you’ll want it on repeat all winter long!
Ingredients
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1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon Spice Madness Curry Powder
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1 teaspoon Spice Madness Ground Cumin
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1 teaspoon Spice Madness Ground Coriander
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1/2 teaspoon Spice Madness Turmeric
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1/4 teaspoon Spice Madness Cayenne Pepper (adjust to taste)
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1 medium red bell pepper, diced
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1 medium zucchini, diced
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1 cup cauliflower florets
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1 can (14 ounces) diced tomatoes
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1 can (14 ounces) coconut milk
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Salt and freshly ground black pepper, to taste
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Fresh cilantro, chopped, for garnish
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger; cook for an additional 2 minutes until fragrant.
Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, approximately 5 minutes.
Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well to coat the chicken and cook for 2 minutes to toast the spices.
Incorporate the diced red bell pepper, zucchini, and cauliflower florets into the mixture. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Pour in the diced tomatoes and coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the curry simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Season with salt and freshly ground black pepper to taste.
Garnish with freshly chopped cilantro before serving.