Coconut Chicken Curry with Crispy Fries and Warm Naan
Coconut Chicken Curry with Crispy Fries and Warm Naan is a comforting dish that combines tender chicken simmered in a rich coconut milk sauce, infused with aromatic spices. This delightful recipe marries the creaminess of coconut with the warmth of spices, making it perfect for family dinners or gatherings. The crispy fries add a satisfying crunch, while warm naan serves as the ideal tool for scooping up every last bit of curry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 large onion
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup chicken broth
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Add curry powder, turmeric, cumin, and chili flakes, mixing well.
- Add chicken pieces, stirring until browned on all sides.
- Pour in coconut milk and chicken broth; stir to combine.
- Reduce heat to low and simmer for 20-25 minutes until chicken is tender.
- Prepare crispy fries according to package instructions or make homemade fries.
- Serve hot with warm naan for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg