Creamy Coconut Chicken Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/creamy-coconut-chicken-curry-recipe/
