If you’re craving a rich, aromatic dish bursting with warm spices, this Coconut Curry Chicken is the perfect choice. Made with tender chicken pieces simmered in a creamy coconut milk sauce, this recipe delivers the perfect balance of warmth from curry spices and a subtle sweetness from coconut.
This quick and easy one-pan meal is perfect for busy weeknights, taking just 30 minutes to prepare. Serve it over fluffy white rice with a side of soft naan to soak up all that delicious sauce. Plus, a squeeze of fresh lime and a sprinkle of cilantro add the perfect finishing touch!
Yields: 6 servings
Total time: 30 minutes
Ingredients:
- 5 chicken breast fillets, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated
- 1 cup coconut milk
- 1 cup chicken broth
- 2 Tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 ½ tsp salt
- ¼ tsp pepper
- 3 Tbsp vegetable oil
- Fresh cilantro, lime, white rice, and naan for serving. (optional)
Directions:
- In a large skillet, heat vegetable oil over medium heat. Add chopped onions and cook until
softened.
- Add minced garlic and grated ginger, sauté for another minute until fragrant.
- Add chicken pieces to the skillet, season with salt, pepper, turmeric, cumin, coriander, and
paprika and cook until browned on all sides.
- Pour in the chicken broth.
- Now add the coconut milk. Stir well, scraping the bottom of the pan to release
any browned bits.
- Bring the curry to a gentle simmer, then reduce heat to low. Cover and let cook for 20-25
minutes or until chicken is cooked through.
- Adjust seasoning if needed and garnish with fresh cilantro and lime before serving.
- Serve the Coconut Curry Chicken over rice and with naan bread if desired.
