This easy spicy coconut chicken curry is perfect for hot summer days! With juicy chicken, creamy coconut milk, and a kick of spices, it’s both warming and refreshing.
Serve it over rice for a yummy meal that feels like a vacation on your plate. Don’t worry if it gets a little messy—it’s all part of the fun! 😄
I love making this dish because it cooks up quickly and fills the house with amazing smells. Plus, it’s a great way to enjoy a taste of the tropics right at home!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their flavor and tenderness, but breasts work well too. If you’re looking for a lighter option, feel free to use lean turkey or even chickpeas for a vegetarian twist!
Coconut Milk: Full-fat coconut milk provides rich creaminess. If you want fewer calories, use light coconut milk, but the sauce might be less rich. For non-dairy, consider almond or oat milk with a splash of coconut extract.
Spices: Curry powder is the star here. If you’re out of it, a mix of turmeric, cumin, and coriander can stand in. Don’t skip turmeric; it adds color and depth. Adjust chili powder according to your heat preference!
Bell Pepper: Red bell pepper adds sweetness, but any color (yellow or green) works too. For a touch of crunch, snap peas or zucchini slices make great substitutes!
How Do I Get My Chicken Cooked Just Right?
Cooking chicken properly is key to this curry. Start by browning the chicken, which gives it a nice texture and flavor. Make sure to stir often to avoid burning!
- Cut your chicken into uniform pieces for even cooking.
- Cook until it’s golden on the outside and no longer pink in the middle—this usually takes about 5-7 minutes.
- Don’t overcrowd the pan; if you have a lot of chicken, do it in batches.
This way, you’ll have perfect chicken every time, making your curry delicious and satisfying!
Easy Spicy Coconut Chicken Curry for Summer
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste for spiciness)
- 1-2 fresh red chilies, sliced (optional for extra heat)
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 cup chicken broth or water
- Salt to taste
- Fresh lime juice, to taste
- Fresh cilantro leaves, chopped for garnish
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and cook, making it a quick and delicious option for a summer meal. Enjoy the lovely aromas filling your kitchen as you whip this up!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook for about 3-4 minutes until it’s softened and translucent. This adds a lovely base flavor!
2. Add Garlic and Ginger:
Stir in the minced garlic and fresh ginger next. Cook for another minute until fragrant. These ingredients are what brings the curry to life!
3. Incorporate the Spices:
Add the curry powder, ground turmeric, ground cumin, smoked paprika, and chili powder (plus the fresh chilies if you want more heat). Stir everything well and cook for about 30 seconds. This will bloom the spices and release their amazing flavors!
4. Cook the Chicken:
Add the chicken pieces to the pan. Stir-fry for about 5-7 minutes, ensuring the chicken is lightly browned on all sides. This step is crucial for adding depth to the dish!
5. Add the Bell Pepper:
Next, toss in the sliced red bell pepper. Cook for about 2 additional minutes, allowing it to become slightly tender but still crisp.
6. Pour in the Coconut Milk:
Now, pour in the coconut milk and chicken broth. Give everything a good stir to combine and bring the curry to a gentle simmer.
7. Simmer the Curry:
Reduce the heat to low, cover the pan, and let the curry simmer for about 15 minutes. This will ensure the chicken is fully cooked and the sauce thickens slightly.
8. Season and Add Lime Juice:
Taste your curry and season with salt as needed. To brighten the flavors, stir in a squeeze of fresh lime juice. Enjoy the zing it brings!
9. Garnish:
Before serving, garnish with freshly chopped cilantro leaves for a pop of color and freshness.
10. Serve:
Serve the curry hot over steamed jasmine rice or basmati rice. Enjoy a taste of summer with every bite!
This curry is creamy, spicy, and infused with the sweetness of coconut milk, making it a delightful and quick recipe for warm weather. The fresh chilies and spices bring just enough heat to energize the dish without overwhelming the refreshing summer vibe!
FAQ – Easy Spicy Coconut Chicken Curry
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely first for even cooking. You can thaw chicken overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Ensure it’s patted dry before cooking to avoid extra moisture in the curry!
What If I Don’t Have Coconut Milk?
If you don’t have coconut milk, you can substitute it with unsweetened almond milk or soy milk mixed with a tablespoon of coconut extract. While the flavor will change slightly, it will still create a creamy consistency!
Can I Make This Curry Ahead of Time?
Absolutely! You can make the curry ahead and store it in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove before serving, and add a splash of water or broth if it’s gotten too thick.
How Can I Adjust the Heat Level?
To adjust the heat, simply decrease the amount of chili powder or omit the fresh red chilies. You can also add a pinch of sugar if the heat is too intense; it’ll help balance the flavors without making it sweet!
