Description
Get ready to elevate your dinner game with this rich and creamy Coconut Curry Chicken! It’s a quick and flavorful meal that’s perfect for a cozy weeknight or an easy dinner party dish. Made with juicy chicken simmered in aromatic spices and silky coconut milk, this easy recipe brings restaurant-quality curry to your table. Serve it with fluffy basmati rice or naan and watch it disappear fast. Ideal for those looking for dinner ideas, easy recipes, and healthy comfort food options.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon oil (coconut or vegetable)
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
0.5 teaspoon turmeric
0.5 teaspoon paprika (optional for color)
0.25 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
1 can (14 oz) full-fat coconut milk
0.5 cup chicken broth or water
1 tablespoon tomato paste
1 teaspoon sugar
Juice of 0.5 lime or lemon
Fresh cilantro or parsley for garnish
Cooked basmati rice or naan, for serving
Instructions
1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches and sear until lightly browned on all sides, about 2–3 minutes per side. Remove and set aside.
2. In the same pan, reduce heat to medium. Add more oil if needed, then sauté chopped onion until translucent, about 3–4 minutes. Add garlic and ginger, stirring constantly for 1 minute.
3. Sprinkle in curry powder, cumin, turmeric, paprika, cayenne, salt, and pepper. Toast spices for 1–2 minutes to release their aroma.
4. Stir in tomato paste and cook for another minute. Pour in coconut milk and chicken broth, scraping any browned bits from the pan. Stir well.
5. Return chicken (with juices) to the pan. Stir to coat. Simmer uncovered on low for 15–20 minutes until the sauce thickens and chicken is cooked through.
6. Stir in lime juice, taste, and adjust seasoning if needed. Garnish with fresh herbs.
7. Serve hot over rice or with naan, spooning plenty of sauce over the top.
Notes
For a vegetarian version, substitute chicken with tofu, chickpeas, or vegetables.
Use full-fat coconut milk for the richest flavor and best consistency.
Toasting the spices in oil boosts the flavor significantly—don’t skip this step!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg