Coconut Curry Chicken
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
556 kcal
-
Course
Main Course
-
Cuisine
Indian
Coconut Curry Chicken
Description
This Coconut Curry Chicken recipe starts by seasoning chicken breast pieces with salt and black pepper, then sautéing them with onion and garlic in olive oil infused with curry powder. The onions soften and absorb spices, creating a flavorful foundation. Adding coconut milk and canned diced tomatoes transforms the skillet into a thick curry sauce that gently simmers to meld tastes and tenderize the chicken.
The resulting curry features a creamy texture from the coconut milk, balanced by the acidity of tomatoes and spiced with traditional curry powder. Cooking slowly over medium heat allows flavors to marry and sauce to thicken. The chicken remains juicy inside and is thoroughly cooked through.
Typically served over plain white rice or accompanied by naan bread, this curry makes a filling meal suitable for lunch or dinner. Garnishes like fresh herbs can be added if desired.
Leftovers store well in the refrigerator for up to 4 days or freeze for 3 months. Thaw overnight before reheating to maintain the sauce’s consistency and flavor.
Ingredients
- 2 pounds chicken breast boneless, skinless, cut into 1/2-inch chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 onion chopped, small
- 2 cloves garlic crushed, clove
- 1 14 ounce can coconut milk
- 1 14 ounce diced tomatoes canned
- rice for serving
Instructions
- Season chicken cubes with salt and pepper.
- In a large skillet on medium-high heat, heat the olive oil. Add in the curry powder and stir until well blended. Add the onions and garlic and cook until the onions become soft and translucent, about 3-5 minutes.
- Reduce heat to medium, add the chicken cubes and cook with the curry and onion mixture until the chicken is no longer pink and juices run clear, about 7 to 10 minutes.
- Pour coconut milk and diced tomatoes into the pan, and stir to combine with the chicken. Cover and simmer, stirring occasionally until sauce thickens, approximately 30 to 40 minutes.
- Serve over white rice and/or naan, and garnish with any herbs, if desired
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze the dish for up to 3 months; thaw in the refrigerator overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 12g | 4% |
| Protein | 52g | 104% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 145mg | 48% |
| Sodium | 1002mg | 42% |
| Potassium | 1330mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
