Spicy Coconut Chicken Curry
This spicy coconut chicken curry is simple to make and only needs a few minutes of prep work! With chicken marinating in delicious yogurt and then seared to help create a flavorful, rich sauce, it’s hard to resist. And the aroma it creates in your home is unmatched. A warm, sweet and savory aroma that smells like an amazing home cooked meal is about to be served. This goes incredible with freshly steamed rice and warm bread.
For this spicy coconut chicken curry, berbere is used for the recipe. If you aren’t familiar with the ingredient, let me tell you more about it. It’s a wonderful spice that will add additional flavor and convenience into your household. I highly recommend investing in a bottle to add to your next sauce, as a rub for grilled meats, or as a seasoning for potatoes and veggies.
So, what is Berbere Seasoning?
Berbere is an Ethiopian spice blend that contains a mixture of chili peppers, garlic, ginger, fenugreek, Ethiopian basil seeds, cinnamon, cloves, paprika, and a few other spices. It has a smoky, yet sweetness to it, along with a punch of heat. It holds so many beautiful flavors, but if you don’t have any on hand, I highly encourage investing in a bottle or making a batch from a recipe online.
Ingredients You Will Need:
- Chicken
- Aleppo Pepper
- Tomato Paste
- Garlic cloves
- Ginger
- Onion
- Curry powder
- Berbere
- Coconut Yogurt
- Chicken Stock
- Heavy cream
Coconut yogurt helps bring an amazing fragrance to this spicy chicken curry, but plain yogurt also works great. Vegetables can also be added in, such as spinach, kale, potatoes, peas, carrots, etc. If you would like to include produce into the recipe, I recommend adding them in during the step of cooking the onion.
Interesting in other easy meal ideas? Here are some favorites:
- Chipotle salmon bowls
- One Pot Chicken and Rice
- Shrimp Alfredo shells
- Manhattan Clam Chowder
- 5-ingredient Turmeric chicken
Storing Leftovers:
To store, place in an airtight container and refrigerate for up to 4 days. This can also be prepped the night before a long work week to save time. It tastes even better the following day! To reheat, place the curry in a pot and cook over medium-heat for 5-10 minutes or until heated through.
To Freeze, place the cooked curry in an airtight container or freezer-friendly bag. It can be frozen for up to 3 months. When ready to eat, remove from the freezer and allow to thaw overnight in the fridge or for a few hours on the countertop.
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Berbere Coconut Chicken Curry
Ingredients
- 1 ½-2 lbs. boneless skinless chicken thighs, cut into 1-inch pieces (Chicken breasts can also be used)
- ½ tsp. Aleppo pepper or chili powder
- 4 cloves garlic, grated
- 1- inch piece (about 1 tsp.) fresh ginger, grated
- 1 tsp. curry powder
- ½ tsp. turmeric
- ½ cup coconut yogurt (or a 4-5 oz. small container; plain yogurt can also be used)
- 1 small yellow onion, diced
- 2 Tbl. butter
- 1 Tbl. tomato paste
- 1 Tbl. Berbere seasoning
- 1 cup chicken stock or water
- 1 cup heavy cream (Half-and-half can be used as a substitute)
- Cilantro, to garnish (optional)
- Salt + Pepper, to taste
Instructions
- In a large bowl, mix the cut chicken thighs with the Aleppo pepper, garlic cloves, ginger, curry powder, turmeric, and yogurt until well combined. Lightly season with salt and pepper. Set aside and allow to marinate for at least 30 minutes on the countertop or for up to 8 hours in the fridge.
- In a large non-stick skillet over medium-high heat, sear the chicken on each side until browned on each side, about 2-3 minutes. Do not cook completely or overcrowd the pan. This may have to be done in batches. Set aside, leaving any drippings in the pan.
- Add in 1 Tablespoon of the butter to the pan, followed by the onions. Cook for 3-5 minutes, or until translucent.
- Stir in the berbere seasoning and tomato paste. Cook for another minute.
- Carefully stir in the chicken stock, scraping off any burnt bits at the bottom of the pan.
- Add the chicken back into the pan and bring to a boil. Once bubbles form along the surface, reduce the heat to low and cover the pan with a lid.
- Simmer for 15 minutes, stirring occasionally.
- Slowly add in the heavy cream and cook for an additional 10 minutes. The sauce will become thick and creamy.
- Season with salt and pepper if needed.
- Garnish with cilantro and serve over freshly steamed rice and with warm bread.
Notes
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About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
