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Coconut Milk Curry with Chicken

Coconut Milk Curry with Chicken
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If you’re craving a cozy, flavorful meal that’s both quick and satisfying, look no further than this Coconut Milk Curry with Chicken. Inspired by Thai cuisine, this dish is rich and creamy, featuring tender chicken simmered in a luscious coconut milk sauce infused with aromatic spices. Perfect for busy weeknights or casual family dinners, it can be made in just 30 minutes, allowing you to enjoy a heartfelt meal without spending hours in the kitchen. The versatility of this recipe means you can easily customize it with your favorite vegetables or proteins, making it suitable for everyone at the table.

Ingredients

Scale
  • 2–3 tbsp coconut oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
  • 3 tbsp curry powder, divided
  • Salt and pepper to taste
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, finely chopped
  • 3 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp ancho chili powder
  • 1–15.25 oz can coconut milk
  • 1 cup chicken broth
  • 1 tbsp brown sugar (optional)
  • Hot cooked rice
  • Warm naan
  • Lime wedges
  • Cilantro leaves
  • Crushed red pepper flakes

Instructions

  1. In a bowl, season cubed chicken with ½ tablespoon of curry powder, salt, and pepper.
  2. Heat coconut oil in a skillet over medium-high heat; brown the chicken for about 2 minutes per side and set aside.
  3. Sauté chopped onions in the same skillet until golden; add garlic and ginger.
  4. Stir in tomato paste and remaining spices to form a base.
  5. Pour in coconut milk and chicken broth; mix well.
  6. Bring to a simmer, then return the chicken to the skillet and cook until fully done (about 5 minutes).
  7. Serve hot over rice with naan on the side.

Nutrition

Find it online: https://quickwithemma.com/coconut-milk-curry-with-chicken/