Weeknight Chicken Coconut Curry

Weeknight Chicken Coconut Milk Curry

Course: Main Course
Cuisine: Indian
Keyword: easy chicken curry recipe, Indian chicken curry recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3 servings
Energy: 286 kcal
Author: Jennifer

Easy and delicious, this Indian-style chicken curry, starts with boneless chicken breasts and basic pantry items. 

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Ingredients

  • 2 boneless/skinless chicken breasts cut into bite-size pieces
  • 2 Tbsp vegetable oil or coconut oil
  • 1/2 red or yellow onion thinly sliced
  • 1 Tbsp ginger paste or 2 tsp minced fresh
  • 1 tsp minced garlic
  • 1 large tomato diced or small can diced tomatoes, drained
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/8 tsp red pepper flakes
  • 1 Tbsp tomato paste optional
  • Salt and freshly ground pepper to taste
  • 1/2 cup water
  • 2/3 cup stirred coconut milk *see notes
  • Fresh cilantro leaves for garnish

Instructions

  1. Start rice cooking, if using.
  2. In a small bowl, stir together the turmeric, garam masala, cumin, coriander and red pepper flakes. Set aside.
  3. In a large pot (preferably with a lid), heat oil over medium heat. Add onions and cook, stirring until golden brown. Add the ginger and garlic and cook, stirring for one minute. Add your spice mix and cook, stirring, for about 30 seconds more. Add the diced tomatoes and cook, stirring, 1 minute more. Add the cut up chicken to the pot, along with a sprinkling of salt. Mix well. Let cook, uncovered, stirring occasionally, for about 5 minutes.
  4. Add 1/2 cup water to the pot, cover with a lid (or a sheet of aluminum foil), reduce heat slightly and let cook 20-25 minutes, until chicken is cooked and tender.
  5. Remove lid. Add coconut milk and cook, stirring occasionally, about 5 minutes more. Taste and add salt as needed. You can also add more of spices if you feel it needs it.

Recipe Notes

A small 5.5oz/160ml can of coconut milk is perfect for this curry, but if you are starting with a larger can, be sure to stir after opening the can, to stir the cream into the milk, then measure out the amount you need. Leftover coconut milk can be frozen.

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!