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Coconut Chicken Curry

A creamy and comforting coconut chicken curry that combines rich flavors and quick preparation, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tbsp olive oil (or any cooking oil)
  • Salt and pepper to taste
  • Fresh cilantro, for garnish (optional)
  • Lime wedges, for serving (optional)

Method
 

Cooking Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent and just beginning to brown, about 5 minutes. Toss in the garlic and ginger, cooking for about 30 seconds.
  2. Add the diced chicken to the skillet, seasoning it with salt and pepper. Cook until the chicken is no longer pink, approximately 5 to 7 minutes.
  3. Sprinkle the curry powder over the chicken and stir well to coat. Let the spices bloom for about a minute.
  4. Pour in the coconut milk and stir to combine. Bring to a gentle simmer and cook for about 10-15 minutes, allowing the flavors to meld together.
  5. Once it’s thickened slightly, taste and adjust the seasoning. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Notes

For a vegetarian version, use tofu or chickpeas instead of chicken. Feel free to add extra vegetables like bell peppers, spinach, or peas for added nutrition. Adjust curry powder amount based on spice preference.