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Creamy Coconut Curry Chicken Recipe

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4.3 from 57 reviews

A flavorful and creamy Coconut Curry Chicken made with tender chicken breast pieces simmered in a spiced coconut milk sauce. This dish combines aromatic curry powder, garam masala, fresh ginger, and garlic to create a comforting and vibrant meal served over fluffy cooked rice, garnished with fresh cilantro and a squeeze of lime juice for brightness.

Ingredients

Vegetables & Aromatics

  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger or 1 teaspoon ground ginger
  • 1 lime, juiced (about 2 tablespoons juice)
  • ¼ cup roughly chopped fresh cilantro

Protein

  • 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1 ½ pounds)

Spices & Seasonings

  • 2 tablespoons curry powder
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground coriander
  • Kosher salt and ground black pepper, to taste

Other Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 (13.5-ounce) can full-fat coconut milk
  • 4 cups cooked rice

Instructions

  1. Prepare the aromatics and chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced yellow onion and red bell pepper, sautéing until softened and translucent, about 5 minutes. Stir in the minced garlic and grated fresh ginger (or ground ginger) and cook for another minute until fragrant.
  2. Cook the chicken with spices: Add the cubed chicken breasts to the skillet, stirring to coat them in the aromatics. Sprinkle the curry powder, garam masala, ground coriander, salt, and pepper over the chicken. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 5-7 minutes.
  3. Simmer in coconut milk: Pour in the can of full-fat coconut milk, stirring to combine. Bring the mixture to a gentle simmer, reduce the heat to medium-low, and cook uncovered until the chicken is fully cooked and the sauce thickens slightly, approximately 10-12 minutes. Stir occasionally to prevent sticking.
  4. Add lime juice and finish the dish: Once the chicken is cooked through, stir in the fresh lime juice to brighten the flavors. Adjust seasoning with additional salt and pepper if needed. Remove from heat.
  5. Serve: Spoon the coconut curry chicken over 4 cups of cooked rice. Garnish with roughly chopped fresh cilantro. Serve immediately while hot.

Notes

  • For a spicier curry, add a pinch of cayenne pepper or chopped fresh chili when cooking the spices with the chicken.
  • You can substitute chicken thighs for breast meat if preferred; thighs will yield a moister, richer curry.
  • Adjust the consistency of the curry sauce by simmering longer for a thicker sauce or adding a splash of water for a thinner curry.
  • Serve with naan bread or steamed vegetables for a more substantial meal.

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