Coconut Milk Curry Chicken Thighs: A Flavorful & Healthy Recipe
This Coconut Curry Chicken Thighs recipe is a burst of flavors with a tropical twist. The combination of coconut milk, aromatic spices, and zesty lime creates a savory and refreshing dish that’s perfect for any occasion.
This recipe uses coconut milk as a marinade to tenderize your chicken while adding depth of flavor. What’s more, the marinade serves double duty as a delicious sauce! Whether you prefer grilling on the BBQ or cooking on the stovetop, this recipe is versatile and you’re going to love it!
key ingredient notes
Chicken Thighs: Chicken thighs are used in this recipe for their juicy and flavorful meat. They’re more forgiving than chicken breasts, making them perfect for grilling or cooking on the stovetop without drying out.
Coconut Milk: Coconut milk adds richness and creaminess to the marinade and sauce. It also provides a hint of sweetness and pairs well with the spices and lime zest.
Curry Powder: Curry powder is a blend of various spices like turmeric, coriander, cumin, and others. It adds complexity and depth of flavor to the dish, giving it its signature curry taste.
Turmeric: Turmeric not only adds vibrant color to the dish but also brings a warm and earthy flavor. It’s known for its anti-inflammatory properties and adds depth to the curry marinade.
Cumin: Cumin adds a distinct nutty and slightly smoky flavor to the marinade. It’s a common spice used in many curry recipes and enhances the overall taste profile.
Coriander: Coriander seeds have a citrusy and slightly sweet flavor. When ground, they add a warm and aromatic element to the marinade, complementing the other spices.
Maple Syrup: Maple syrup adds a touch of sweetness to balance out the savory and spicy flavors in the marinade. It also helps to caramelize the chicken when grilled, adding depth of flavor.
Ginger: Fresh ginger adds a zesty and slightly spicy kick to the marinade. It brings brightness and freshness to the dish, enhancing the overall flavor profile.
Garlic: Garlic adds pungency and depth of flavor to the marinade. When pressed, it releases its aromatic oils, infusing the chicken with its rich and savory taste.
Lime Zest and Juice: Lime zest and juice add a burst of citrusy flavor to the dish, brightening up the rich and creamy coconut curry sauce. They also add a refreshing element that balances out the spices.
Salt and Pepper: Salt enhances the flavors of the other ingredients, while pepper adds a subtle heat and depth to the dish.
Ingredients
1 pound chicken thighs
1 cup coconut milk
1 tablespoon curry powder
2 teaspoons turmeric
1 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon maple syrup
1 tablespoon minced ginger
4-6 garlic cloves, pressed
Zest from 1 lime
Juice from 2 limes
1/2-1 cup water
2 teaspoons arrowroot powder (for thickening, if needed)
Salt and pepper to taste
Instructions
Step 1: Begin by preparing the marinade in a large bowl. Pour in the coconut milk, followed by the aromatic curry powder, turmeric, cumin, and fragrant coriander. Drizzle in the maple syrup and add a generous spoonful of minced ginger and freshly pressed garlic cloves. Grate the zest of a lime over the mixture, and squeeze in the juice of two limes to add a burst of citrus.
Step 2: Place the chicken thighs into the bowl, ensuring they are fully coated in the marinade. Allow them to bathe in the flavors for at least 3 hours, or ideally overnight, in the refrigerator.
Step 3: When ready to cook, remove the marinated chicken thighs from the refrigerator and let them come to room temperature. Fire up the grill or preheat a stovetop pan over medium heat.
Step 4: Grill the chicken thighs for approximately 6-8 minutes on each side, or until they achieve a golden-brown hue and reach an internal temperature of 165°F (75°C). Alternatively, cook them on the stovetop until browned and cooked through.
Step 5: While the chicken is cooking, prepare the sauce by transferring the remaining marinade into a saucepan. Dilute it with 1/2 to 1 cup of water and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to blend and the sauce to thicken slightly.
Step 6: If desired, thicken the sauce further by creating a slurry of 2 teaspoons of arrowroot powder and 2 tablespoons of water. Stir the slurry into the simmering sauce and cook for an additional 1-2 minutes, until it reaches the desired consistency.
Step 7: Once the chicken thighs are cooked to perfection and the sauce is rich and flavorful, it’s time to plate up. Serve the chicken thighs drizzled with the coconut curry sauce, and garnish with fresh lime wedges for an extra burst of citrusy goodness.
Recipe Variations
Here are some tweaks to tailor your dish to everyone’s tastes:
Vegetarian Option: Substitute the chicken thighs with tofu or your favorite vegetables like cauliflower, bell peppers, and carrots. Marinate and cook them the same way for a flavorful vegetarian curry dish.
Seafood Twist: Swap the chicken thighs for shrimp or fish fillets. Adjust the cooking time accordingly to ensure the seafood is cooked through. The coconut curry sauce pairs wonderfully with seafood flavors.
Mango-Coconut Twist: Add diced mango to the marinade for a touch of sweetness and tropical flavor. The mango pairs beautifully with the coconut milk and spices, adding a refreshing twist to the dish.
Prep Tips
Maximize efficiency in the kitchen with these handy prep tips:
Marinating Time: For optimal flavor infusion, marinate the chicken for at least 3 hours, preferably overnight. This allows the flavors to meld and tenderizes the chicken.
Uniform Thickness: Try to ensure that the chicken thighs are of uniform thickness. This helps them cook evenly and prevents some parts from being overcooked while others remain undercooked.
Grilling Temperature: Preheat your grill to medium-high heat before adding the chicken. This ensures a good sear on the outside while keeping the inside juicy and tender.
Sauce Thickening: If the sauce needs thickening, adjust the consistency gradually by adding the arrowroot slurry a little at a time. This prevents the sauce from becoming too thick.
Storage Considerations
Refrigeration: Store any leftover cooked chicken and sauce in separate airtight containers in the refrigerator. They can be stored for up to 3-4 days.
Reheating: Reheat the chicken thighs in the microwave or on the stovetop until heated through. If reheating in the microwave, cover with a damp paper towel to prevent them from drying out.
Sauce Storage: The sauce can also be frozen separately for later use. Let it cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating gently on the stovetop.
Meal Prep: Consider doubling the recipe and freezing individual portions for quick and easy meals later. This is especially convenient for busy weeknights.
Ingredients
- 1 pound chicken thighs
- 1 cup coconut milk
- 1 tablespoon curry powder
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 tablespoon maple syrup
- 1 tablespoon minced ginger
- 4-6 garlic cloves pressed
- Zest from 1 lime
- Juice from 2 limes
- 1/2-1 cup water
- 2 teaspoons arrowroot powder for thickening, if needed
- Salt and pepper to taste
Instructions
- In a large bowl or resealable plastic bag, combine coconut milk, curry powder, turmeric, cumin, coriander, maple syrup, minced ginger, pressed garlic cloves, lime zest, and lime juice. Mix well to combine.
- Add the chicken thighs to the marinade, ensuring they are well coated. Seal the bag or cover the bowl and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld.
- Once marinated, remove the chicken thighs from the refrigerator and let them sit at room temperature for about 15-20 minutes.
- Preheat your grill or stovetop pan over medium heat. If grilling, lightly oil the grates to prevent sticking.
- Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C). If cooking on the stovetop, cook for a similar amount of time until golden brown and cooked through.
- While the chicken is cooking, prepare the sauce. In a saucepan, pour the remaining marinade along with 1/2 to 1 cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to kill off any bacteria and thicken slightly.
- If the sauce needs further thickening, mix 2 teaspoons of arrowroot powder with 2 tablespoons of water to create a slurry. Add the slurry to the sauce and simmer for an additional 1-2 minutes, stirring constantly, until the sauce reaches the desired consistency.
- Once the chicken is cooked through and the sauce is ready, serve the chicken thighs with a generous spoonful of sauce drizzled on top. Garnish with fresh lime wedges and chopped cilantro, if desired.
- Enjoy your flavorful Coconut Curry Chicken Thighs with Lime Zest! Serve alongside steamed rice or your favorite vegetables for a complete meal.
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