Creamy Coconut Chicken Curry
Creamy Coconut Chicken Curry is a rich, flavorful one-pot meal that comes together in 30 minutes or less. It’s a simple weeknight dinner with a creamy coconut sauce that tastes comforting and satisfying.
Ingredients
- 600 g chicken breast cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon olive oil
- 150 g shallots chopped
- 3 clove garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- ¼ teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon yellow curry powder
- ¼ teaspoon red chili flakes
- 5 tablespoon tomato paste
- 1 can coconut milk about 1 ¾ cup / 400 ml
- ¼ teaspoon salt to taste
- 1 teaspoon lemon juice
- 4 tablespoon coriander leaves
Instructions
- Season 1⅓ pounds / 600 g chicken breast with 1 teaspoon salt and ½ teaspoon freshly ground black pepper in a large bowl. Toss well to coat evenly and set aside.
- Heat 3 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add 150 g chopped shallots and cook for about 3 minutes, stirring occasionally, until softened and translucent.
- Add 3 minced garlic cloves and 1 teaspoon grated ginger. Cook for 2–3 minutes, stirring frequently, until fragrant.
- Add the seasoned chicken to the pan and cook over medium heat for 5–6 minutes, stirring occasionally, until lightly browned on the outside.
- Sprinkle in ½ teaspoon cinnamon powder, ¼ teaspoon turmeric powder, 1 teaspoon paprika, 1 teaspoon yellow curry powder, and ¼ teaspoon red chili flakes. Stir well so the spices coat the chicken evenly and cook for 2–3 minutes to allow the spices to bloom.
- Stir in 5 tablespoons of tomato paste and cook for 3 minutes on low heat, mixing thoroughly so it blends with the spices and chicken.
- Pour in 1 can (1 ¾ cup/400 ml) of coconut milk. Stir until smooth and bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 12–15 minutes, stirring occasionally, until the chicken is tender and the sauce thickens naturally.
- Stir in 1 teaspoon lemon juice, ¼ teaspoon salt, and 4 tablespoons chopped coriander leaves. Let the curry simmer gently for 1–2 minutes so the flavors come together, and the sauce settles slightly. Remove from heat and serve warm with rice or naan.
Notes
Cut the Chicken Evenly: I like cutting the chicken into similar-sized pieces so they cook at the same rate and stay tender.
Let the Spices Bloom: I give the spices a full 2–3 minutes in the pan before adding the coconut milk. It deepens the flavor and makes the curry taste fuller.
Simmer Gently: Once the coconut milk is added, keep the heat low and steady. A gentle simmer keeps the sauce smooth and creamy.
Nutrition
Calories: 505kcal | Carbohydrates: 15g | Protein: 36g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1079mg | Potassium: 1137mg | Fiber: 3g | Sugar: 6g | Vitamin A: 669IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 5mg