Coconut Curry Chicken
This coconut curry chicken is simmered in a creamy coconut curry sauce until the meat is falling off the bone. An easy, comforting dinner packed with flavor.
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Servings: 4
Calories: 559kcal
Ingredients
For the Chicken
- 2 pounds chicken drumsticks
- ½ teaspoon salt
- Freshly ground black pepper
Coconut Curry Sauce
- 2 tablespoon olive oil divided
- 1 yellow onion diced
- 4 oz. mushrooms thinly sliced
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 can full-fat coconut milk 13.5 oz. can
- 1 cup low-sodium chicken broth
- 1 teaspoon ground coriander
- 2.5 teaspoon garam masala
- 3 tablespoon curry powder
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- Freshly ground black pepper
- 2 tablespoon lime juice
For Serving
- White rice
- Chopped cilantro
Instructions
- Season the chicken drumsticks with salt and freshly cracked black pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Pan-fry the drumsticks for a few minutes per side until lightly browned but not fully cooked through. Remove from the pan and set aside.2 pounds chicken drumsticks, ½ teaspoon salt, Freshly ground black pepper, 2 tablespoon olive oil
- In the same pan, add the remaining olive oil. Add the diced onion and sliced mushrooms and cook for 2–3 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for another 30 seconds until fragrant.2 tablespoon olive oil, 1 yellow onion, 4 oz. mushrooms, 4 cloves garlic, 1 tablespoon minced ginger
- Pour in the coconut milk and chicken broth. Add the ground coriander, garam masala, curry powder, sugar, salt, and freshly ground black pepper. Stir well to combine and bring to a gentle simmer.1 can full-fat coconut milk, 1 cup low-sodium chicken broth, 1 teaspoon ground coriander, 2.5 teaspoon garam masala, 3 tablespoon curry powder, 1 tablespoon granulated sugar, ¾ teaspoon salt, Freshly ground black pepper
- Return the chicken drumsticks to the pan, making sure they’re submerged in the sauce. Cover and simmer for about 15-18 minutes, or until the chicken is cooked through and tender, with meat beginning to fall off the bone.
- Add the lime juice, give the sauce a final stir, and turn off the heat. Serve over white rice and garnish with chopped cilantro.2 tablespoon lime juice, White rice, Chopped cilantro
Nutrition
Calories: 559kcal | Carbohydrates: 15g | Protein: 32g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 922mg | Potassium: 834mg | Fiber: 3g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 6mg