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Coconut Chicken Curry
4.7 from 68 votes

Coconut Chicken Curry

Coconut Chicken Curry features chicken breast chunks simmered in a fragrant sauce of coconut milk, stewed tomatoes, tomato sauce, and a blend of curry powder, paprika, and garlic-flavored spices. The addition of potatoes adds heartiness, while the slow simmer melds the aromatic spices and rich coconut base for a mild yet flavorful curry with a tender texture.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6 servings
Calories: 497 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 497

% 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.