Coconut Curry Chicken
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.
Servings 4 servings
- 2 pounds chicken breasts boneless, skinless, cut into 1/2-inch chunks
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 small onion chopped
- 2 cloves garlic crushed
- 1 14 ounce can coconut milk
- 1 14 ounce can diced tomatoes
- Rice for serving
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
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: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.
Calories: 556kcal | Carbohydrates: 12g | Protein: 52g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 145mg | Sodium: 1002mg | Potassium: 1330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 6mg