These yellow coconut curry chicken thighs are an easy Indian inspired dinner. In less than 30 minutes!
Indian food has something magical when you cook it. My entire house smells like a potpourri of exotic species. I just love it.
Indian food has that homey factor. It just makes you feel good and happy. It is highly spiced, but it doesn’t matter because the balance of the curry is amazing.
Usually, every curry works incredibly well with a bowl of basmati rice. Basmati rice is completely different than the regular Occidental rice. It is longer and way more fragrant. The way to cook it is the same as regular rice but the finish is way looser. This type of rice absorbs better dense sauces like curry without losing the integrity of the rice.
I couldn’t stop singing inside my head the entire soundtrack of Devdas — my favorite Bollywood movie— while I was stirring the rich curry sauce.
This meal was so tasty and exotic that I was constantly refilling my bowl of basmati rice with curry. I couldn’t stop.
I promise you that this dish is a complete hit for any dinner with your family and friends.
The spicy factor can be regulated of course, but please don’t remove it because it elevates the sweet flavor of the coconut milk to another level.
One of the things that happened to me as an amateur Indian cook was bland and tasteless food. When I seasoned with curry I always thought that I had used an excessive amount of curry. Now, I know that the coconut milk will tone down the flavor of the curry, and it will connect the flavors in a cohesive way. So don’t be shy with spices (garlic, ginger, curry, turmeric).
- 4-6 chicken thighs
- 2 cups or 400 ml of coconut milk
- 1 tbsp powder curry
- ½ tsp turmeric
- ½ tsp chili powder
- 1 tbsp yellow curry paste
- 3 garlic cloves minced
- ½ tsp ginger minced
- 1 tbsp coconut oil
- Salt and Pepper
Season the chicken thighs with the curry powder, the turmeric, the chili and a pinch of salt and pepper.
Heat up a big saute pan and add the coconut oil. When the oil is heated up, put the chicken thighs skin down and wait until they are crispy. Then flip the chicken and let it fully cook.
Add the garlic, the ginger, and the curry paste. Stir until the garlic is slightly golden.
Pour the coconut milk and let it simmer for 15 minutes.
Bonus track: My favorite song of Devdas “Maar Dala”. Use it as a background music while cooking the curry 😉
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.