Coconut Curry Chicken Recipe
This Coconut Chicken Curry is made with curry powder, canned coconut milk, and chunks of chicken breast simmered until tender.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 thumb ginger minced
- 1 (14-ounce) canned diced tomatoes
- 2 pounds chicken breast boneless skinless, cut into ½-inch chunks
- 2 tablespoons curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (14-ounce) can coconut milk
- Rice for serving
- Fresh cilantro for serving
- 1 lime for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onions, garlic and ginger and cook until the onions become soft and translucent, about 5 minutes.
- Reduce heat to medium, add the tomatoes and stir with the onion mixture to combine. Add chicken cubes, season with curry powder, salt and pepper, and cook until the chicken is no longer pink and juices run clear, about 7 to 10 minutes.
- Pour coconut milk gradually into the pan while stirring. Set heat to a low and simmer uncovered, stirring occasionally until sauce thickens, approximately 35 to 40 minutes.
- Serve over white rice and/or with 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
Serving: 2cups | Calories: 563kcal | Carbohydrates: 14g | Protein: 52g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1003mg | Potassium: 1364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 6mg
QR code
Scan code to view the full recipe on your phone.
