Description

Simple Spicy Summer Coconut Chicken Curry is a vibrant and creamy dish combining tender chicken simmered in a luscious coconut milk base with fresh chilies, herbs, and zesty lime. Perfect for warm-weather dinners, it offers a balanced kick of spice and tropical richness in under 40 minutes, making it ideal for quick, healthy weeknight meals or casual gatherings.

Ingredients

Scale

Protein and Dairy

500g boneless, skinless chicken thighs, diced
400ml full-fat coconut milk (1 can)

Fresh Produce

2–3 fresh chilies, sliced (adjust to taste)
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch piece fresh ginger, minced
2 tbsp fresh lime juice
Handful fresh cilantro or basil, chopped

Spices and Seasonings

1 tsp turmeric powder
1 tsp ground cumin
Salt, to taste
Black pepper, to taste

Oils and Fats

2 tbsp vegetable oil (for sautéing)

Instructions

Prepare Your Ingredients: Dice the chicken thighs into bite-sized pieces, finely chop the onions, mince the garlic and ginger, and slice the fresh chilies according to your preferred spice level. Measure out your spices and have fresh herbs and lime juice ready.
Sauté Aromatics: Heat vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they are translucent and slightly caramelized. Then add the minced garlic and ginger, stirring until fragrant but not burnt, forming a flavorful base.
Toast Spices and Cook Chicken: Sprinkle turmeric and cumin into the pan and stir for about 30 seconds to release their aromas. Add the diced chicken to the pan and cook until all sides are lightly browned, sealing in the juices.
Add Coconut Milk and Simmer: Pour in the coconut milk and bring the mixture to a gentle simmer. Add the sliced fresh chilies, cover the pan, and let it cook for 15-20 minutes to allow the chicken to cook through and the flavors to meld.
Finish with Fresh Lime and Herbs: Just before serving, stir in fresh lime juice and chopped cilantro or basil. Adjust seasoning with salt and pepper to taste, then remove from heat to preserve the fresh herbal aromas.

Notes

Use bone-in chicken thighs or drumsticks for deeper flavor; increase cooking time accordingly.
Toast spices gently over low-medium heat to avoid bitterness.
Cook onions slowly and add spices in stages to build a rich curry base.
Adjust spice level at the end by adding more fresh chilies or chili flakes to control heat.
Full-fat coconut milk provides best creaminess; use canned variety.
Chicken breast can be substituted but watch for quicker cooking to avoid dryness.
For a milder curry, reduce or omit fresh chilies and add a touch of honey for sweetness.
Vegetarian variations include tofu or chickpeas instead of chicken.
Add extra summer vegetables like bell peppers, zucchini, or green beans for more texture and nutrition.
Use alternative herbs such as mint or Thai basil for different flavor profiles.
Store leftovers in airtight container refrigerated up to 3-4 days; stir before reheating.
This curry freezes well for up to 3 months; thaw overnight in refrigerator before warming gently.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 350 kcal
Sugar: 3g
Sodium: 400mg
Fat: 24g
Saturated Fat: 20g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg

Keywords: coconut chicken curry, spicy chicken curry, summer curry, quick chicken curry, easy curry recipe, coconut milk curry, healthy chicken curry