Creamy Coconut Chicken Curry Recipe

Introduction

This creamy coconut chicken curry is a comforting and flavorful dish that combines tender chicken with rich coconut milk and aromatic spices. It’s perfect for a weeknight dinner that feels special but is easy to prepare.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves fresh garlic, minced
• 2 tablespoons curry powder
• 1 cup low-sodium chicken broth
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons sugar
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Season the chicken pieces with salt and pepper, then add them to the hot oil. Cook for about 5 minutes until the chicken is no longer pink on the outside.
2. Step 2: Add the chopped onion, minced garlic, and curry powder to the chicken. Stir everything together and cook for 2 minutes to release the spices’ aromas.
3. Step 3: Pour in the chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Stir well, bring to a gentle boil, then cover and reduce the heat to low.
4. Step 4: Let the curry simmer for 15-20 minutes until the sauce thickens and the flavors meld together.
5. Step 5: Sprinkle fresh chopped parsley over the curry and serve hot over your favorite rice.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped fresh chili when cooking the onions and garlic.
• Swap chicken with shrimp or tofu to suit your preferences.
• Use full-fat coconut milk for a richer sauce or light coconut milk for a lighter version.
• Add vegetables like bell peppers or spinach during the simmering step for added nutrition.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors continue to develop. Prepare it a day ahead and store it in the fridge.

What can I serve with coconut chicken curry?

This curry pairs well with steamed rice, naan bread, or even quinoa for a wholesome meal.

Creamy Coconut Chicken Curry Recipe

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★★★★★

4.9 from 118 reviews

This Creamy Coconut Chicken Curry is a rich and flavorful dish combining tender chicken breasts simmered in a fragrant coconut milk and tomato-based curry sauce. Enhanced with fresh garlic, curry powder, and a touch of sweetness, this comforting meal is perfect to serve over rice for a satisfying dinner.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Chicken and Base Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves fresh garlic, minced
• 2 tablespoons curry powder

Liquids and Flavorings

• 1 cup low-sodium chicken broth
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons sugar
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste

Garnish

• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add chicken to the hot oil and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside but not fully cooked through.
2. Create the Curry Base: Add the finely chopped onion, minced garlic, and curry powder to the chicken in the pot. Stir well to combine and cook for 2 minutes, allowing the spices to release their aroma and flavors.
3. Simmer the Curry: Pour in the low-sodium chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle boil, then cover the pot and reduce the heat to low. Let the curry simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
4. Finish and Serve: Once thickened, sprinkle freshly chopped parsley over the curry for a burst of color and freshness. Serve the creamy coconut chicken curry hot over steamed rice or your favorite grain.

Notes

• You can adjust the spiciness by adding chili powder or fresh chilies if desired.
• For a gluten-free option, ensure tomato paste and broth are gluten-free certified.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Use full-fat coconut milk for a creamier texture; light coconut milk can be substituted to reduce calories.
• This dish pairs beautifully with basmati rice or naan bread.

Keywords: coconut chicken curry, creamy chicken curry, easy chicken curry, stovetop curry, coconut milk curry, Indian-inspired chicken