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Creamy Coconut Chicken Curry Recipe with Easy Homemade Garlic Naan

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A comforting and creamy coconut chicken curry paired with homemade garlic naan, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon tomato paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Pinch of cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil or ghee
  • Fresh cilantro, roughly chopped (for garnish)
  • For the garlic naan:
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon active dry yeast
  • ¾ cup (180 ml) warm water
  • ¼ cup (60g) plain yogurt
  • 2 tablespoons olive oil or melted butter
  • 2 cloves garlic, minced (mixed into dough and brushed on top)
  • Salt and sugar to taste

Instructions

  1. Prepare the garlic naan dough: In a medium bowl, combine flour, sugar, salt, and yeast. Mix warm water with yogurt and olive oil. Pour wet ingredients into dry and mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour or until doubled.
  2. Sauté aromatics for curry: Heat oil or ghee in a heavy-bottomed skillet over medium heat. Add chopped onion and cook 5-7 minutes until translucent. Stir in minced garlic and grated ginger; cook 1-2 minutes until fragrant.
  3. Toast spices: Add turmeric, cumin, coriander, garam masala, and cayenne pepper. Stir constantly for 30 seconds to bloom spices without burning.
  4. Add tomato paste and chicken: Stir in tomato paste and cook 1-2 minutes. Add chicken pieces, season with salt and pepper, and sauté until lightly browned, about 5-6 minutes.
  5. Simmer with coconut milk: Pour in coconut milk, stir well, bring to a gentle simmer. Reduce heat to low, cover, and cook 20-25 minutes until chicken is tender and sauce thickens, stirring occasionally.
  6. Shape and cook naan: Once dough has doubled, punch down and divide into 6 pieces. Roll each into ¼ inch thick oval or tear-drop shapes. Brush one side with water and sprinkle minced garlic. Heat skillet over medium-high heat, place naan garlic-side down, cook 2-3 minutes until bubbles form and bottom is golden. Flip and cook 1-2 minutes more. Remove and brush with melted butter or olive oil.
  7. Garnish and serve: Sprinkle chopped cilantro over curry. Serve curry alongside warm garlic naan.

Notes

If sauce is too thin, simmer uncovered near the end to thicken. Use chicken thighs for juiciness; breasts cook faster but can dry out. Heat pan well for naan to get bubbles and golden spots. Fresh garlic in naan dough adds signature flavor. Naan dough needs time to rise for softness. Spice levels can be adjusted by modifying cayenne and garam masala amounts.

Nutrition

Keywords: coconut chicken curry, garlic naan, creamy curry, homemade naan, easy curry recipe, weeknight dinner, comfort food

Find it online: https://tempotaste.com/creamy-coconut-chicken-curry-recipe-with-easy-homemade-garlic-naan/