Creamy Coconut Chicken Curry
This creamy coconut chicken curry combines tender chicken breast with coconut milk, tomato paste, ginger, and warm spices. Everything cooks in one pan for a rich, smooth weeknight curry.
Ingredients
- 600 g chicken breast cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 150 g shallots chopped
- 3 garlic cloves minced
- 1 teaspoon grated ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon medium yellow curry powder
- ¼ teaspoon red pepper flakes
- 5 tablespoons tomato paste
- 400 ml canned unsweetened full-fat coconut milk 1 can
- ¼ teaspoon salt or to taste
- 1 teaspoon lemon juice
- 4 tablespoons chopped fresh cilantro
Instructions
- Place 600 g chicken breast in a large bowl. Add 1 teaspoon salt and ½ teaspoon freshly ground black pepper, then toss until evenly coated.
- Heat 3 tablespoons extra virgin olive oil in a large skillet or sauté pan over medium heat. Add 150 g shallots and cook for about 3 minutes, stirring occasionally, until softened and translucent.
- Add 3 garlic cloves, minced, and 1 teaspoon grated ginger . Cook for 2–3 minutes, stirring frequently, until fragrant.
- Add the seasoned chicken and cook over medium heat for 5–6 minutes, stirring occasionally, until lightly browned on the outside.
- Add ½ teaspoon ground cinnamon, ¼ teaspoon ground turmeric, 1 teaspoon sweet paprika, 1 teaspoon medium yellow curry powder, and ¼ teaspoon red pepper flakes. Stir to coat the chicken and cook for 2–3 minutes to bloom the spices.
- Reduce the heat to low. Stir in 5 tablespoons tomato paste and cook for 3 minutes, mixing thoroughly, until it darkens slightly and blends with the chicken and spices.
- Pour in 400 ml canned unsweetened full-fat coconut milk and stir until smooth. Bring the creamy coconut chicken curry to a gentle simmer. Cook uncovered over low heat for 12–15 minutes, stirring occasionally, until the sauce thickens and the chicken reaches 74 °C.
- Stir in 1 teaspoon lemon juice, ¼ teaspoon salt, and 4 tablespoons chopped fresh cilantro. Simmer gently for 1–2 minutes, then remove from the heat and serve warm.
Notes
Even chicken pieces: Cut the chicken into similar-size pieces so they cook at the same rate.
Avoid overcrowding: Keep the chicken in one layer where possible so it browns instead of steaming.
Control the simmer: Keep the heat low after adding the coconut milk to maintain a smooth sauce.
Balance the finish: Add the measured lemon juice gradually and taste before adding the final salt.
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
