Coconut Chicken Curry
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
396 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Coconut Chicken Curry
Description
This Coconut Chicken Curry recipe starts with cooking bite-sized pieces of chicken breast seasoned with salt and black pepper. The chicken is cooked in olive oil until no longer pink, then combined with sautéed onion, minced garlic, and curry powder to build the foundation of flavor.
The sauce includes chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar, which are added together and simmered with the chicken. The slow simmering melds the spices with the creamy coconut milk and the tangy tomatoes, creating a balanced curry with a mild sweetness and savory depth.
Serving the curry garnished with fresh parsley and accompanied by rice makes for a satisfying meal, highlighting the tender chicken pieces coated in the flavorful sauce.
Leftovers should be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the curry after it has fully cooled, using shallow containers for even freezing. When reheating, stir well to maintain even temperature and texture.
Ingredients
- 2 tablespoon olive oil
- 2 pounds chicken breast skinless and boneless, cut into bite size pieces
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tablespoon curry powder
- 1 cup chicken broth low sodium
- 14 ounce coconut milk 1 can
- 14.5 ounce diced tomatoes 1 can
- 2 tablespoon tomato paste
- 2 tablespoon sugar
- 2 tablespoon parsley chopped
Instructions
- Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
- Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
- Garnish and serve: Garnish with parsley and serve over rice.
Notes
- Store the curry in airtight containers refrigerated for up to 3 days to maintain freshness.
- For longer storage, freeze the fully cooled curry in shallow containers to ensure even freezing.
- When reheating, stir thoroughly to heat evenly and preserve the dish’s texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 97mg | 32% |
| Sodium | 532mg | 22% |
| Potassium | 977mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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