Active Time:

50 mins

Total Time:

1 hr

Yield:

4 servings

This creamy, velvety, turmeric-stained coconut curry features juicy chicken thighs with spices, shallots, and cremini mushrooms. Evaporated coconut milk, stirred in at the end, heightens the coconut flavors for a more fragrant sauce. Serve the curry over a bed of rice for a satisfying and deeply cozy meal.

Frequently asked questions

What is curry?

Curry is an expansive term that can refer to a wide variety of foods and preparations, from pastes to sauces and gravies made with various spices and herbs. The word “curry” may derive from kari, the Tamil word for a spiced sauce; today it is used to describe a vast array of dishes from diverse cuisines including India, the Caribbean, Thailand and Japan.

What is turmeric?

Turmeric is a plant in the ginger family native to Southeast Asia. Since antiquity, its subterranean stem, or rhizome, has been used for medicinal and culinary purposes. Fresh turmeric has notes of ginger and citrus, while dried turmeric is woody and floral. Dried ground turmeric is widely available in your local supermarket and, depending on the variety, ranges in hue from bright to deep yellow and orange.

What is the difference between unrefined and refined coconut oil?

Unrefined coconut oil has a more intense coconut flavor and aroma than refined coconut oil, which has a neutral flavor. It can be found at most grocery stores or online.

What is evaporated coconut milk?

Evaporated coconut milk is a sweet, versatile, dairy-free alternative to evaporated milk. It can be found at most grocery stores or online at mercato.com.

Notes from the Food & Wine Test Kitchen

Stirring the evaporated coconut milk in at the end helps to extend and lighten the curry's flavors. All of the ingredients for this dish should be readily available at local grocery stores. Our testers used Thai Kitchen unsweetened coconut milk and Nature’s Charm evaporated coconut milk.

Suggested pairing

A fruity, tart, and natural rosé such as Gut Oggau Winifred helps lift and balance the spices in this curry.

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Ingredients

2 tablespoons unrefined coconut oil
4 (8-ounce) bone-in, skin-on chicken thighs, patted dry
1 1/2 teaspoons kosher salt
8 ounces cremini mushrooms, quartered
1 large shallot, finely chopped (about 1/2 cup)
3 large garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon curry powder (such as Burlap & Barrel)
1 teaspoon ground turmeric
1 (13.5-ounce) can coconut milk, well shaken and stirred
1/3 cup water
1 tablespoon fish sauce
1/2 cup evaporated coconut milk (such as Nature’s Charm)
Chopped fresh cilantro and chile oil, for garnish
Cooked rice, for serving

Directions

Heat oil in a medium-size high-sided skillet over medium-high. Sprinkle chicken evenly with salt. Place chicken in skillet, skin side down; cook, undisturbed, until skin is golden brown and crispy, about 8 minutes. Transfer chicken to a plate, reserving rendered fat in skillet; set aside.
Add mushrooms to skillet; cook over medium-high, stirring occasionally, until golden brown, 6 to 8 minutes. Add shallot; cook, stirring often, until softened, about 3 minutes. Add garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in coconut milk, 1/3 cup water, and fish sauce until combined. Return chicken thighs to skillet, skin side up. Bring to a simmer over medium-high. Reduce heat to medium-low; cook, uncovered, swirling pan occasionally, until sauce is thickened and a thermometer inserted in thickest portion of chicken thigh registers 165°F, 20 to 25 minutes.
Transfer chicken thighs to a shallow serving bowl. Add evaporated coconut milk to skillet, and stir to combine; pour curry evenly over chicken thighs. Garnish with cilantro and chile oil. Serve with rice.