05/30/2026
Healthy Recipe: Coconut Chicken Curry
Ingredients
1½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
4 tsp sweet paprika
2 tsp ground turmeric
2 tsp curry powder, divided
Kosher salt and black pepper
1 Tbsp canola oil
1 medium yellow onion, chopped
2 cloves garlic, sliced
1 cup chicken stock
1 Tbsp cornstarch
1 (13.5 oz) can coconut milk
1/8 to 1/4 tsp cayenne pepper
Cooked rice, fresh cilantro, toasted cashews, and lime wedges for serving
Directions
Step 1:
Combine chicken, paprika, turmeric, and 1 teaspoon curry powder in a bowl. Season with salt and pepper. Chill for at least 2 hours and up to 8 hours.
Step 2:
Heat oil in a medium pot over medium heat. Add onion and garlic and season with salt and pepper. Cook until onion is tender, about 8–10 minutes.
Add chicken stock and chicken. Cook partially covered until chicken is cooked through and tender, about 18–20 minutes.
Remove 2 tablespoons of cooking liquid and whisk together with cornstarch in a bowl. Add an additional 1/4 cup cooking liquid and stir until smooth.
Add cornstarch mixture and coconut milk back into the pot. Cook uncovered until slightly thickened, about 4–6 minutes.
Stir in cayenne pepper and remaining teaspoon of curry powder. Season with salt and pepper to taste.
Step 3:
Serve over rice and top with cilantro, toasted cashews, and lime wedges.
