Coconut Curry Chicken

By Kevin • 30 or Less, All, Poultry • 2 Feb 2014

Coconut Curry Chicken

Yes, in theory, they’re both southeast Asian styles, but I wasn’t sure how a direct combination of Indian and Thai flavours would work in practice. The good news is, they merge beautifully.

You could prepare this dish with chicken breasts, though thighs are generally more flavourful and juicy. Serve the chicken sliced with lettuce leaves for wrapping and sauce on the side. Don’t forget to put a bottle of sriracha on the table!

Time: 30 minutes plus overnight marinating

Serves: 4


1 14-ounce can lite coconut milk
1 stalk lemon grass – cut into 1” pieces
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 pound boneless skinless chicken thighs
Lettuce leaves for serving


Mix together all ingredients except chicken and lettuce.

Pour the marinade mixture into a zipper seal bag and add the chicken. Remove the air from the bag, seal and refrigerate overnight.

Preheat the oven broiler on high. Place the chicken onto a broiler rack, reserving the marinade. Cook the chicken for twenty minutes or until the internal temperature reaches 165F, turning once.

While the chicken is cooking, strain the marinade into a small pot, discarding the lemongrass. Bring to a boil over medium heat and reduce to simmer for five minutes.

Serve the chicken sliced with sauce on the side and lettuce leaves for wrapping.

Get the PDF and nutrition info

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