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Coconut Chicken Curry Recipe

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4.3 from 195 reviews

A rich and flavorful Coconut Chicken Curry made with tender chicken breasts simmered in a creamy coconut milk and tomato sauce infused with aromatic curry spices. This easy 30-minute recipe serves 6 and is perfect for a comforting weeknight meal, served best over rice and garnished with fresh parsley.

Ingredients

Chicken and Seasonings

  • 2 tablespoons olive oil
  • 2 pounds chicken breasts, skinless and boneless, cut into bite size pieces
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Vegetables and Aromatics

  • 1 small onion, chopped
  • 3 cloves garlic, minced

Spices and Sauces

  • 2 tablespoons curry powder
  • 1 cup chicken broth, low sodium
  • 14 ounces coconut milk (1 can)
  • 14.5 ounces diced tomatoes (1 can)
  • 2 tablespoons tomato paste
  • 2 tablespoons sugar

Garnish

  • 2 tablespoons chopped parsley

Instructions

  1. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  2. Add aromatics and curry powder: Stir in the chopped onion, minced garlic, and curry powder. Cook for an additional 2 minutes, allowing the onions to soften and the spices to become fragrant.
  3. Simmer the curry: Pour in the chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 15 to 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  4. Garnish and serve: Remove the curry from heat, sprinkle with freshly chopped parsley, and serve warm over cooked rice or your choice of side.

Notes

  • For extra heat, add a pinch of cayenne pepper or chopped fresh chili when adding the curry powder.
  • You can substitute chicken thighs for breasts if you prefer darker meat, adjusting cooking time as needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve with steamed rice, naan bread, or quinoa for a complete meal.
  • To make it gluten-free, ensure the chicken broth is gluten-free.

Find it online: https://recipethrive.com/coconut-chicken-curry-recipe/