Coconut Curry Chicken
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Coconut Curry Chicken
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This coconut curry chicken is hearty, creamy, and incredibly flavorful! This one skillet meal has warm and spicy flavors. Everything simmers away until the chicken is melt in your mouth tender. The leftovers are even better the next day!
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Ingredients
- 2 lbs chicken breast cut into pieces
- 2 tbsp olive oil
- 2 onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated, piece
- 2 tomato chopped
- 2 tbsp curry powder adjust to your preferred spice level
- 1 tsp cumin ground
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp chili powder adjust to your preferred spice level
- 1 can coconut milk about 14 ounces
- 1 cup chicken broth
- salt to taste
- black pepper to taste
- cilantro for garnish, fresh
Instructions
- First, heat the olive oil in a large pot or deep skillet over medium heat.
- Add the chopped onions and cook until they become soft and translucent, about 3 to 4 minutes.
- Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the chopped tomatoes to the pot and cook until they start to break down and release their juices.
- Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder to the pot. Mix well to coat the onions, garlic, and tomatoes with the spices. Cook for a couple of minutes until the spices are fragrant.
- Next, add the chicken pieces to the pot and season with salt and pepper. Stir to coat the chicken with the spice mixture.
- Pour in the coconut milk and chicken broth or water. Stir everything together, making sure the chicken is submerged in the liquid.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 25 to 30 minutes, or until the chicken is fully cooked and tender.
- While the chicken is cooking, taste the curry and adjust the seasoning, adding more salt, pepper, or chili powder if desired.
- Once the chicken is cooked and the sauce has thickened, remove the pot from the heat.
- Finally, garnish the chicken curry with fresh cilantro before serving.
Notes
- Check out all of our Kitchen Favorites!
- Kitchen Favorites
- Nutrition Facts
- Nutrition Facts Coconut Curry Chicken Amount Per Serving Calories 375 Calories from Fat 207 % Daily Value* Fat 23g35%Saturated Fat 14g88%Trans Fat 0.02gPolyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 98mg33%Sodium 337mg15%Potassium 912mg26%Carbohydrates 9g3%Fiber 2g8%Sugar 3g3%Protein 35g70% Vitamin A 462IU9%Vitamin C 12mg15%Calcium 52mg5%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 375
- Calories from Fat 207
- % Daily Value*
- Fat 23g
- 35%
- Saturated Fat 14g
- 88%
- Trans Fat 0.02g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Cholesterol 98mg
- 33%
- Sodium 337mg
- 15%
- Potassium 912mg
- 26%
- Carbohydrates 9g
- 3%
- Fiber 2g
- 8%
- Sugar 3g
- 3%
- Protein 35g
- 70%
- Vitamin A 462IU
- 9%
- Vitamin C 12mg
- 15%
- Calcium 52mg
- 5%
- Iron 4mg
- 22%
- Use fresh herbs and spices. These will add so much flavor.
- Do not overcook the chicken. Feel free to use chicken thighs if desired. They are usually more tender and juicy than chicken breasts.
- Continue simmering until the chicken and veggies are tender.
- Taste and adjust the seasonings as you cook.
- Store leftovers in the fridge for up to 3 days.
Check out all of our Kitchen Favorites! Nutrition Facts
Nutrition Facts Coconut Curry Chicken Amount Per Serving Calories 375 Calories from Fat 207 % Daily Value* Fat 23g35%Saturated Fat 14g88%Trans Fat 0.02gPolyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 98mg33%Sodium 337mg15%Potassium 912mg26%Carbohydrates 9g3%Fiber 2g8%Sugar 3g3%Protein 35g70% Vitamin A 462IU9%Vitamin C 12mg15%Calcium 52mg5%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.
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