Introduction
Turmeric, known as the 'golden spice,' has been a cornerstone of South Asian cooking for over 4,000 years, prized not only for its distinctive color and flavor but also for its remarkable healing properties. This particular curry represents the beautiful evolution of traditional Indian cooking, where the ancient wisdom of turmeric meets the tropical luxuriance of coconut milk. While many Indian households pass down their own version of turmeric curry through generations, this recipe has been adapted for modern kitchens while maintaining its authentic roots. Traditionally served during family gatherings and festive occasions, it's a dish that exemplifies the Indian philosophy of food as medicine, combining the anti-inflammatory properties of turmeric with the nourishing benefits of coconut milk.
Ingredients
• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 2 tablespoons vegetable oil or neutral cooking oil
• 2 medium yellow onions, finely diced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and grated
• 2 tablespoons ground turmeric
• 2 tablespoons curry powder (preferably Madras style)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 medium carrots, sliced diagonally
• 2 medium red bell peppers, cut into 1-inch pieces
• 2 cans (14 oz each) full-fat coconut milk
• 1 cup chicken broth or stock, low-sodium
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• Fresh cilantro leaves for garnish
• 2 tablespoons fresh lime juice
Step 1:
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering
Step 2:
Working in batches, brown chicken pieces for 4-5 minutes per batch until golden. Transfer to a plate
Step 3:
Reduce heat to medium, add onions and cook for 5-7 minutes until softened and translucent
Step 4:
Add garlic and ginger, cook for 1 minute until fragrant
Step 5:
Stir in turmeric, curry powder, cumin, coriander, and chili powder. Cook for 30 seconds to bloom the spices
Step 6:
Add carrots and bell peppers, cook for 3-4 minutes
Step 7:
Pour in coconut milk, chicken broth, and tomato paste. Stir well to combine
Step 8:
Return chicken to pot, add brown sugar, salt, and pepper. Bring to a simmer
Step 9:
Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender and sauce has thickened
Step 10:
Stir in lime juice, adjust seasoning to taste, and garnish with fresh cilantro
Q: Can I use chicken breast instead of thighs?
A: Yes, but reduce cooking time to 20 minutes to prevent drying, and expect slightly less tender results
Q: How can I make it less spicy?
A: Reduce or omit the chili powder and use a mild curry powder
Q: Can I make this in advance?
A: Yes, flavors actually improve next day. Reheat gently and add fresh garnishes before serving
• Light coconut milk can be substituted but will result in a thinner sauce.
• Chicken breasts can be used instead of thighs but may be less tender.
• For a vegetarian version, substitute chickpeas or firm tofu.
• Contains common allergens: coconut.
• Use fresh spices for best flavor - ground spices lose potency after 6 months.
• Store-bought ginger paste can substitute for fresh ginger in equal amounts.
• For added heat, include 1-2 finely chopped Thai chilies.
Serve hot over steamed rice or with warm naan bread. Garnish with fresh cilantro and lime wedges
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave. Can be frozen for up to 2 months
Prep all ingredients before starting cooking. Brown chicken in batches to avoid overcrowding. Allow curry to simmer full time for best flavor development
- Bloom spices properly to release maximum flavor
- Don't rush the onion cooking process as it builds the curry base
- Use full-fat coconut milk for the richest texture
Make it vegetarian by substituting chickpeas or firm tofu for chicken. For a spicier version, add Thai chilies or increase chili powder
Serve with Basmati Rice, Naan Bread, or Roti. Pair with cold Indian Beer or Mango Lassi
Year-round dish, especially comforting in cold weather
Contains coconut. May contain traces of tree nuts depending on coconut milk brand. Naturally gluten-free and dairy-free
