Coconut Chicken Curry
Our one-pan, 10 ingredient Coconut Chicken Curry comes together for a quick and easy weeknight meal. This mouthwatering dish takes you on a tantalizing journey through the aromatic landscapes of Southeast Asia, where the creaminess of coconut milk harmoniously blends with the warmth of curry spices.
Ingredients
- Chicken Breasts: boneless skinless chicken breasts. Alternatively, you can use chicken thighs, just note they may take slightly longer to cook.
- Coconut Milk: I suggest using coconut cream for a richer coconut flavor and a creamier base. Alternatively, you can use full-fat coconut milk. J
- Curry Powder: A spice mix originating from British India. Every curry powder will contain a few of the same ingredients: coriander, turmeric, cumin, fenugreek, cinnamon, black pepper, and some form of mustard seed.
- Fats: Olive oil, avocado oil or ghee works in this recipe
- Crushed Tomatoes: Not diced! Crushed tomatoes have a more uniform texture compared to diced tomatoes. When they blend with other ingredients and spices in the curry, they create a creamier and silkier sauce, resulting in a more velvety and cohesive curry. Plus, the natural pectin content in crushed tomatoes will help thicken the curry sauce, giving it a richer and heartier consistency, instead of watery.
- Cayenne Pepper: Optional, to make your curry spicy.
- Ground Ginger
- Onion
- Garlic
- Salt and Pepper
Coconut Chicken Curry
Coconut chicken curry is a delightful culinary gem that promises a delightful dining experience with minimal prep time.
From stove to table in no time, this quick and easy recipe proves that simplicity doesn’t compromise taste.
Whether it’s a busy weeknight or a special occasion, this super delicious, high protein, and flavor-packed coconut chicken curry is sure to win hearts and become a family favorite!
How to make Coconut Chicken Curry
Season the chicken breast cubes with salt and pepper.
Heat oil in the pan over medium-high heat and stir in the curry powder and ginger powder to “bloom” the spices.
Add the onions and garlic and cook until translucent and fragrant.
Add in the chicken breast cubes and cook until cooked through. (The internal temperature of the chicken should be at least 165°F/74°C.)
Pour in the crushed tomatoes, coconut cream, salt, and pepper, and stir to combine. Bring to a boil and then simmer for 15-20 minutes, uncovered, until the curry sauce thickens.
Garnish with cilantro and a drizzle of lime juice.
Tips for Success
Bloom the Curry Spice: When the curry powder is cooked in oil, the heat activates the essential oils present in the spices, causing them to infuse the oil with their rich flavors and fragrances. This process is known as “blooming” the spices, and it is crucial in developing the complex taste profile that makes curry so enticing.
Use Full-Fat Coconut Cream: For a creamier and richer curry, opt for full-fat coconut cream rather than low-fat alternatives.
Use Crushed Tomatoes: As they cook, the crushed tomatoes release their juices and pulp, which contain pectin—a natural thickening agent found in fruits. Pectin binds with the liquid in the sauce, creating a thicker and more luscious consistency. The gradual reduction of the tomato juices further concentrates the flavors, enhancing the overall richness of the sauce.
What to Serve with Coconut Chicken Curry
Steamed Rice: A classic choice! Fluffy, aromatic white rice or fragrant basmati rice is the perfect accompaniment to soak up the rich and flavorful coconut curry sauce.
Naan Bread: Soft and pillowy Indian naan bread is an excellent choice for mopping up the curry sauce and enjoying the combination of flavors.
Quinoa: For a healthier option, serve the coconut curry chicken with quinoa. It adds a nutty flavor and a pleasant contrast to the creamy curry.
Cauliflower Rice: If you’re looking for a low-carb alternative to regular rice, cauliflower rice is a great option that still complements the curry perfectly.
Roasted Vegetables: Serve the coconut curry chicken with a side of roasted veggies, such as carrots, bell peppers, sweet potatoes, or broccoli, for added color and nutrition.
Storage and Reheating
To store coconut curry chicken, let it cool, transfer to airtight containers, and refrigerate for up to 3-4 days.
To freeze, transfer each portion of the chicken coconut curry into airtight, freezer-safe containers or heavy-duty freezer bags for 2-3 months.
To reheat, warm it in a saucepan over medium heat on the stovetop, stirring occasionally until heated through.
If using a microwave, place the curry chicken in a microwave-safe dish, cover, and heat on medium power, stirring occasionally.
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Want more chicken recipes? Try these!
Coconut Chicken Curry
Ingredients
- 1 pound chicken breast (cut into 1 inch cubes)
- 7 oz coconut cream
- 14 oz crushed tomatoes
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- 1/2 white onion (diced)
- 4 cloves garlic (minced)
- 1/2 teaspoon salt
- pepper to taste
- cayenne pepper (optional, to your liking)
Instructions
- Season the chicken breast cubes with salt and pepper.
- Heat oil in a pan over medium-high heat and stir in the curry powder and ground ginger until it dissolves. Add the onions and garlic and cook until translucent and soft, about 3-5 minutes.
- Reduce the heat to medium, add the chicken breast cubes, and saute until no longer pink, about 1-2 minutes.
- Pour in the crushed tomatoes, coconut cream, salt, and pepper, and stir to combine. Bring to a boil and then simmer for 15-20 minutes, uncovered, until the curry sauce thickens and the chicken is cooked through.
- Garnish with cilantro and a drizzle of lime juice, if desired.
