Spicy Summer Coconut Chicken (Print Version)

Tender chicken simmered in a creamy coconut and spice sauce with summer vegetables and lime.

# What You'll Need:

→ Meats

01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 red onion, thinly sliced
05 - 5.3 oz cherry tomatoes, halved
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1-2 red chilies, finely sliced (adjust to taste)
09 - Juice of 1 lime
10 - Fresh cilantro, for garnish

→ Spices and Condiments

11 - 2 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp turmeric
14 - 1/2 tsp paprika
15 - 1/2 tsp chili flakes (optional, for extra heat)
16 - Salt and black pepper, to taste

→ Liquids

17 - 1 3/4 cups full-fat coconut milk
18 - 1/3 cup chicken stock or water
19 - 2 tbsp coconut oil or vegetable oil

# How to Make It:

01 - Warm coconut oil in a large skillet or heavy-bottomed pot over medium heat until shimmering.
02 - Add the sliced red onion, minced garlic, grated ginger, and sliced red chilies. Cook for 3-4 minutes, stirring frequently, until fragrant and softened.
03 - Stir in the curry powder, ground cumin, turmeric, paprika, and chili flakes. Toast the spices for 1 minute, stirring constantly to release their essential oils.
04 - Add the chicken pieces and season generously with salt and black pepper. Cook for 5 minutes, tossing to coat evenly in the spice mixture, until the chicken is lightly browned on all sides.
05 - Fold in the sliced bell pepper, zucchini, and halved cherry tomatoes. Continue cooking for 3-4 minutes until the vegetables begin to soften slightly.
06 - Pour in the full-fat coconut milk and chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened to a rich consistency.
07 - Remove from heat and squeeze in the fresh lime juice. Taste the sauce and adjust salt, pepper, or chili heat as desired.
08 - Ladle the curry into bowls and garnish generously with fresh cilantro. Serve hot alongside steamed rice or warm naan bread.

# Expert Advice:

01 -
  • The coconut milk balances the heat so perfectly that even friends who fear spice go back for seconds.
  • It uses whatever summer vegetables you have overflowing from your garden or farmers market haul.
  • Forty five minutes from cutting board to table, and most of that is hands off simmering.
02 -
  • If you add the lime juice while the curry is still boiling, the heat will mute its brightness and leave you wondering why it tastes flat.
  • Full fat coconut milk is nonnegotiable here, as light versions will separate and leave you with a thin, watery sauce.
  • Coconut is a tree nut allergen for some individuals, so always check with guests before serving.
03 -
  • Cut all your vegetables and measure all your spices before you turn on the stove, because once things start moving, they move fast.
  • Let the curry rest for five minutes off the heat before serving, as the sauce thickens and the flavors settle into something more cohesive.

Go Back