Coconut Chicken Curry
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Indian
Coconut Chicken Curry
Description
This curry begins by infusing oil with curry powder and paprika to release their flavors, then cooking thinly sliced onions and crushed garlic until translucent. Chicken pieces are added and lightly cooked before the potatoes and a combination of coconut milk, stewed tomatoes, tomato sauce, and sugar are stirred in. The mixture simmers uncovered, allowing the sauce to thicken and intensify over 30–40 minutes.
The coconut milk lends creaminess and mild sweetness that balances the savory and slightly spicy curry powder and paprika. The potatoes soften and absorb some sauce flavor, making the dish more substantial. Serving the curry with jasmine or brown rice provides a neutral base that complements the sauce's richness.
This dish can be prepared ahead and finished in a slow cooker for convenience. The flavor develops further with slow cooking, and chicken can be cooked from frozen in the slow cooker if needed. The recipe is flexible and can be adjusted for heat preference by substituting cayenne pepper for paprika.
Ingredients
- 2 pounds chicken breast cut into 1/2-inch chunks or strips, boneless skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ tablespoons vegetable oil or canola oil
- 2 tablespoons curry powder
- 1 ½ teaspoons paprika substitute cayenne pepper if you like the heat
- ½ onion thinly sliced
- 2 cloves garlic crushed
- 4 medium potato cut into chunks, red
- 1 (14-ounce) (14-ounce) can coconut milk light or regular
- 1 (14.5-ounce) (14.5-ounce) can stewed tomatoes Italian style
- 1 (8-ounce) (8-ounce) can tomato sauce
- 3 tablespoons sugar
- jasmine rice hot cooked or brown rice
Instructions
- Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes more or until onions are very clear.
- Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through or nearly cooked through (it will continue to simmer in the next step).
- Add potatoes, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine.
- Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly upon standing, but is great served piping hot (and a bit thinner), too.
- Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.
Notes
- You can transfer the partially cooked curry to a crockpot and let it cook on low for 4-5 hours to finish, allowing for hands-off preparation.
- If using frozen chicken breasts, cook the entire dish in the crockpot for 8-9 hours on low, then shred chicken before serving.
- An hour before serving, remove and shred the chicken, then add it back to the curry for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 497kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 97mg | 32% |
| Sodium | 948mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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