Indian Chicken Curry with Coconut Milk
User Reviews
4.3
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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
3 people
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Calories
1801 kcal
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Course
Main Course
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Cuisine
Indian
Indian Chicken Curry with Coconut Milk
Description
This recipe begins by frying cubed chicken breast pieces in vegetable oil until lightly browned. The chicken is set aside while onion is sautéed in the same pan until soft. Garlic and spices—garam masala, ground cumin, and curry powder—are cooked briefly to release their aromas. The browned chicken is returned to the pan along with coconut milk and chopped canned tomatoes. The curry simmers for 15 to 20 minutes until the sauce thickens and evenly coats the chicken pieces. Salt is added to taste, and fresh coriander is sprinkled as garnish before serving.
The coconut milk balances the spices with creaminess and a subtle sweetness, while the tomato adds some acidity and body to the sauce. The chicken remains tender through moderate simmering, and the sauce’s consistency permits it to cling well, enhancing each bite with flavorful curry notes.
Serve alongside rice or flatbread to enjoy the full flavors and soak up the sauce. Moderate the heat level by adjusting the curry powder and garam masala quantities as preferred. Cooking on medium heat ensures even reduction without burning or overcooking the chicken.
Keep an eye on the curry as it simmers to prevent the sauce from sticking to the pan. Stir occasionally but gently, and maintain medium heat so the sauce reduces steadily without cooking too fast. Adjust seasoning at the end to suit personal taste.
Ingredients
- 3 chicken breast
- 1 onion
- 2 garlic cloves
- 2 teaspoon vegetable oil
- 1 teaspoon garam masala
- ½ teaspoon cumin ground
- ½ teaspoon curry powder
- ½ teaspoon salt
- 2 cups coconut milk
- 1 tin tomato 1 ½ cups, chopped
- Coriander aka cilantro, chopped, to garnish
Instructions
- Cup the chicken breasts into pieces, add a teaspoon of oil to a pan, and fry the chicken for about 5 minutes or until lightly brown.
- Remove from the pan and set aside.
- Peel and chop the onion, add the remaining oil to the same pan, and gently fry the onion until soft.
- Add the chopped garlic, spices, and cook for a further 1 minute, stirring occasionally.
- Add the chicken back to the pan together with the coconut milk and chopped tomatoes, and leave to cook for about 15-20 minutes until the sauce is reduced and it coats the chicken well.
- Season with salt to taste, and garnish with fresh coriander.
Notes
- Cook curry on medium heat to allow sauce to reduce evenly and avoid sticking or burning.
- Adjust spiciness by varying the amount of curry powder and garam masala to your preference.
- Monitor the sauce during cooking; it thickens and coats the chicken when properly reduced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 1801 kcal
% Daily Value*
| Calories | 1801kcal | 90% |
| Carbohydrates | 26g | 9% |
| Protein | 155g | 310% |
| Fat | 122g | 188% |
| Saturated Fat | 96g | 480% |
| Cholesterol | 433mg | 144% |
| Sodium | 2017mg | 84% |
| Potassium | 3663mg | 78% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 22.7mg | 25% |
| Calcium | 152mg | 15% |
| Iron | 18.6mg | 103% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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