Description
A quick and easy coconut chicken curry recipe that’s perfect for a weeknight dinner. Packed with flavor, creamy coconut milk, and tender chicken, this dish comes together in just 30 minutes.
Ingredients
- 1 tbsp olive oil
- 500g chicken breast, diced
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 400ml can coconut milk
- 1 tbsp tomato paste
- 1 tsp salt
- ½ tsp pepper
- Fresh coriander, to serve (optional)
- Steamed rice, to serve
Instructions
- Heat olive oil in a large frying pan over medium-high heat.
- Add diced chicken and cook until lightly browned. Remove and set aside.
- In the same pan, add diced onion and cook until soft.
- Add minced garlic and all the spices (curry powder, turmeric, cumin, coriander, garam masala). Cook for 1-2 minutes until fragrant.
- Add tomato paste and cook for 1 minute more.
- Return the chicken to the pan and pour in the coconut milk. Stir to combine.
- Season with salt and pepper, reduce heat, and simmer for 10-15 minutes or until chicken is cooked through and sauce has thickened slightly.
- Serve hot with steamed rice and garnish with fresh coriander if desired.
Notes
- This recipe works well with chicken thigh if preferred.
- Add vegetables like spinach or peas for extra nutrition.
- Use light coconut milk for a lower fat option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
