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Creamy Coconut Chicken Curry

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Thai
Creamy Coconut Chicken Curry
Ingredients
  • 4 tablespoons curry powder
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 2 bay leaves
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 3 tablespoons white sugar
  • salt to taste
  • 3 skinless, boneless chicken breast halves, cut into bite-sized pieces
  • (14 ounce) can coconut milk
  • 1 cup plain yogurt
  • 4 tablespoons butter
  • 1 splash lime juice
  • 1 lime, cut into wedges
Instructions
1
Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Heat the mixture over medium heat for 5 minutes, stirring periodically, allowing the spices to release their aromatic properties. Pour olive oil into the skillet and add a sliced onion, cooking and stirring until it develops a light brown color, approximately 5 minutes.
2
Add minced garlic, grated ginger, sugar, and salt to the skillet; cook and stir for 5 minutes.
3
Next, add chicken pieces, coconut milk, yogurt, and melted butter to the skillet. Bring the mixture to a boil, then slightly reduce the heat and let it simmer until the sauce reaches your desired consistency, roughly 30 minutes.
4
Remove the bay leaves and discard them. Stir in some freshly squeezed lime juice, then serve the dish with a side of lime wedges.