Description
A flavorful chicken curry made with coconut milk.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Add the chicken pieces to the pot and cook until lightly browned on all sides.
- Pour in the coconut milk and chicken broth. Stir in the brown sugar and fish sauce.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.
- Remove the lid and simmer for another 5 minutes to allow the sauce to thicken slightly.
- Season with salt and pepper to your taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve this curry over steamed white rice or brown rice.
- For a richer flavor, use chicken thighs instead of breasts.
- You can add vegetables like bell peppers or spinach during the last 10 minutes of simmering.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Keywords: coconut curry, chicken curry, easy curry, coconut milk chicken, weeknight dinner