Spicy Coconut Chicken Curry Recipe

Name: Spicy Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken legs, split into drumsticks and thighs; kosher salt; vegetable oil; 1 yellow onion, sliced; 2 garlic cloves, minced; 1 inch piece fresh ginger, peeled and minced; 3 tablespoons curry powder, preferably Madras; 1 teaspoon cumin; ½ teaspoon cayenne pepper; 1 (14 1/2 ounce) can chopped tomatoes, drained; 1 (15 ounce) can light coconut milk; 1 cup frozen peas, thawed; ¼ cup chopped fresh cilantro leaves

Servings: persons

6 chicken legs, split into drumsticks and thighs
kosher salt
vegetable oil
1 yellow onion, sliced
2 garlic cloves, minced
1 inch piece fresh ginger, peeled and minced
3 tablespoons curry powder, preferably Madras
1 teaspoon cumin
½ teaspoon cayenne pepper
1 (14 1/2 ounce) can chopped tomatoes, drained
1 (15 ounce) can light coconut milk
1 cup frozen peas, thawed
¼ cup chopped fresh cilantro leaves

1
Rinse the chicken and pat dry with paper towels.
2
Sprinkle with salt.
3
Coat the bottom of a 5 to 7 quart dutch oven with a thin film of the oil and set over medium heat.
4
When oil simmers, add chicken, skin side down, without crowding; do it in bathes if necessary.
5
Cook until skin is golden brown and releases easily from pot when lifted with tongs, about 5 minutes.
6
Turn pieces over and cook until they brown and release easily on the other side, about 5 minutes more.
7
Transfer browned chicken to plate.
8
When last batch of chicken has been removed, add the onion, garlic and ginger to pot and cook stirring until vegetables are soft and fragrant, about 3 minutes.
9
Add the curry powder, cumin, cayenne and 1/2 tsp salt.
10
Cook for 30 seconds until spices are fragrant, then stir in the tomatoes and 1 cup of the coconut milk.
11
Stir well and let come to a boil.
12
Return the chicken and any accumulated juices to the pot; chicken should be surrounded by sauce but not submerged into it, so that the top most skin is exposed (if by any chance there is not enough liquid add remaining coconut milk) Reduce the heat ans simmer, uncovered until chicken is opaque at the bone, about 45 minutes.
13
Stir in the peas and cilantro and cook until peas are hot about 5 minutes more.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 chicken legs, split into drumsticks and thighs, kosher salt, vegetable oil, 1 yellow onion, sliced, and more.

Yes, Spicy Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Coconut Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions