Coconut Curry Chicken

4.97 from 52 votes

This delicious Coconut Chicken Curry is full of flavor without using many spices. Made in on pan, it comes together quickly and easily for a weeknight meal.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 556kcal

Author Yumna Jawad

Equipment

Ingredients

2 pounds chicken breast boneless, skinless, cut into 1/2-inch chunks
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons curry powder
1 small onion chopped
2 cloves garlic clove crushed
1 14 ounce can coconut milk
1 14 ounce canned diced tomatoes
Rice for serving

Instructions

Season chicken cubes with salt and pepper.
In a large skillet on medium-high heat, heat the olive oil. Add in the curry powder and stir until well blended. Add the onions and garlic and cook until the onions become soft and translucent, about 3-5 minutes.
Reduce heat to medium, add the chicken cubes and cook with the curry and onion mixture until the chicken is no longer pink and juices run clear, about 7 to 10 minutes.
Pour coconut milk and diced tomatoes into the pan, and stir to combine with the chicken. Cover and simmer, stirring occasionally until sauce thickens, approximately 30 to 40 minutes.
Serve over white rice and/or naan, and garnish with any herbs, if desired

Video

Notes

Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.

Freeze: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition