Pirate Kitchen

Fragrant Indian Chicken

Autumn, Chicken, General, Gluten Free | September 30, 2011 | By


Fragrant Indian Chicken

This recipe was such a nice surprise. I tripped over it while looking through a hand-me-down stack of women’s magazines and thought, “hmmmmm.”  For no reason in particular, I haven’t paid much attention to recipes in any magazines other than strictly the food category. Shame on me! There’s a lot of good stuff out there and I’m glad I didn’t continue to get in my own way and miss out.

Lately, I’ve been trying to do a bit more over the weekend to make my life easier during the week. Sound familiar? So, when I saw “Fix and Freeze Recipes”, I could not imagine how gaining time during the week could be bad and already had visions of myself with feet propped up and glass of wine in hand. So, after making this 3 weeks in a row, my only adjustment is doubling the recipe since we like it that much! Now that I have that added to my repertoire, and life got a tiny bit easier, where is the “self-clean” button for my house?

Fragrant Indian Chicken
Serves 4


  • 1 1/2 – 2 lbs. boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 2 Tablespoons vegetable, canola or grapeseed oil
  • 1/2 Cup chopped yellow onion
  • 1 Tablespoon tomato paste
  • 2 garlic cloves, chopped
  • 1 Tablespoon red curry paste*
  • 1/4 teaspoon garam masala seasoning*
  • 1/2 Cup coconut milk
  • 1/2 Cup chicken broth
  • 1/2 Cup fresh cilantro, chopped
  • 1 lime, zested and juiced

Heat the oil in a pot or large skillet over medium-high heat. Season the chicken with salt and pepper, add chicken to the pot and cook until no longer pink, about 5 minutes. Remove from the pot and set aside.

In the same pot, cook the onions and garlic about 2 minutes, or until soft and fragrant. Add tomato paste, red curry paste and garam masala and cook for 1 minute. Stir in coconut milk, chicken broth and cilantro. Return the chicken to the pot, reduce heat to low, cover and let simmer 30 minutes. Let cool completely, transfer to a freezer bag or container and freeze until needed.

When ready to serve:  Thaw in refrigerator, reheat in pot on the stove. Just before serving, stir in 1 teaspoon each, lime zest and juice. Garnish with fresh cilantro if desired.

*If you’ve never cooked with garam masala or red curry paste, have no fear! Both are readily available in the grocery store, are inexpensive and will last for a number of preparations.


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  1. Diane
    October 2, 2011

    I’m sold! Will pick up the lower fat version of coconut milk at Trader Joe’s and make this ASAP.