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+ servings

Turmeric Coconut Chicken Curry

Julia | The Yummy Bowl
This chicken curry is easy to make and is loaded with rich flavors of turmeric, ginger, curry and cumin. Combined with rice makes one delicious hearty dinner recipe. So easy to spice it up too.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian, international
Servings 2 portions
Calories 378 kcal

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INGREDIENTS
  

  • 1 onion, small
  • 9-10 oz chicken , boneless skinless (chicken thighs are the best to use)
  • 1 teaspoon ginger
  • 2 garlic cloves
  • 1 teaspoon ground turmeric
  • ¼ curry powder
  • 1 teaspoon ground cumin
  • ½ cup coconut milk
  • 4-6 tablespoon chicken stock, or vegetable stock
  • ½ of medium lime, juice
  • ½ of small orange, juice
  • salt and pepper to taste
  • a handful of cashew nuts for garnish
  • fresh greens like parsley, oregano leaves, for garnish

INSTRUCTIONS
 

  • In a large skillet cook onion until translucent and slightly brown.
  • Add ginger, garlic, turmeric, curry, cumin, add more olive oil to the skillet if needed. Set aside.
  • Meanwhile, boil the rice following the instructions on the package.
  • In the same skillet cook chicken (cut in medium-sized strips) on high heat for about 3 minutes on both sides (seasoned with salt and pepper prior).
  • Stir in coconut milk, vegetable stock, lime, and orange juice. Mix well until chicken covered in the sauce. Leave it to simmer a couple of minutes.
  • Transfer to serving bowls, garnish with chopped cashew nuts, and enjoy!

NOTES

  • Store
    - Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
    - You can also freeze the curry if you want for up to 2 months.

ADD YOUR OWN PRIVATE NOTES

NUTRITION

Calories: 378kcal
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