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Indian cuisine is renowned for its vibrant flavors, aromatic spices, and diverse textures. From the rich, buttery sauces of North India to the fiery dishes of the South, Indian food offers an incredible range of tastes that tantalize the palate. Among these culinary treasures is a dish that stands out for its unique ability to blend the warmth of spices with the creaminess of coconut milk. Enter the Spicy Indian Coconut Chicken Curry—a delightful fusion that boasts a tantalizing mix of flavors and is sure to leave a lasting impression.

Indian Coconut Chicken Curry

Explore the delicious journey of Spicy Indian Coconut Chicken Curry! This vibrant dish combines juicy chicken thighs, creamy coconut milk, and aromatic spices for an unforgettable flavor experience. Perfect for cooks of any level, this recipe showcases the magic of Indian cuisine. Serve it with fluffy basmati rice or warm naan, and garnish with fresh cilantro and lime for a refreshing touch. Discover your new favorite curry today! #IndianCuisine #CoconutCurry #CookingAtHome #FlavorExplosion #EasyRecipes
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Ingredients
  

500g chicken thighs, boneless and skinless, cut into bite-sized pieces

1 can (400ml) coconut milk

2 tbsp coconut oil (or vegetable oil)

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2 green chilies, slit (adjust according to heat preference)

2 medium tomatoes, pureed

2 tbsp curry powder

1 tsp ground turmeric

1 tsp garam masala

Salt, to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Cooked basmati rice or naan (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine chicken pieces with a pinch of salt, turmeric, and lime juice. Set aside for about 20 minutes to absorb the flavors.

    Sauté Aromatics: Heat the coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until golden brown. This should take about 5-7 minutes.

      Add Garlic, Ginger, and Chilies: Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until fragrant.

        Incorporate Spices: Add the curry powder and garam masala to the pan, stirring well to coat the onion mix. Cook for another minute to toast the spices.

          Tomato Puree: Pour in the pureed tomatoes and cook, stirring frequently, until the oil begins to separate from the mixture and the sauce thickens, about 5-7 minutes.

            Cook the Chicken: Add the marinated chicken to the pot and stir well to combine. Cook for about 5 minutes until the chicken is no longer pink.

              Combine with Coconut Milk: Pour in the coconut milk and stir to combine thoroughly. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens to your desired consistency.

                Season and Garnish: Taste and adjust seasoning with salt. Once the curry is done, remove it from heat and garnish with fresh chopped cilantro.

                  Serve: Serve hot over a bed of steaming basmati rice or with warm naan.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4