Creamy Coconut Chicken Curry
A rich and flavorful chicken curry made with tender meat, aromatic spices, and luscious coconut milk, served over fluffy rice. Perfect for family dinners or special occasions.
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 2 pounds chicken breasts (skinless and boneless, cut into bite-size pieces)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons curry powder
- 1 cup chicken broth (low sodium)
- 14 ounces coconut milk (1 can)
- 14.5 ounces diced tomatoes (1 can)
- 2 tablespoons tomato paste
- 2 tablespoons sugar
- 2 tablespoons parsley (chopped)
Instructions
Cooking
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
- Add the chicken pieces and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until no longer pink.
- Add the chopped onion and minced garlic. Sauté for 2 minutes until they soften and become fragrant.
- Sprinkle in the curry powder and stir it into the mixture.
- Add the chicken broth, coconut milk, diced tomatoes (with their juices), and tomato paste. Stir in the sugar.
- Bring the mixture to a gentle boil.
- Cover and reduce the heat. Allow it to simmer for 15-20 minutes, stirring occasionally.
- Remove the lid and give the curry a final stir. Garnish with chopped parsley.
- Serve over fluffy rice.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For variations, you can use chickpeas or tofu for a vegetarian option. Adjust the spice level to your preference, and consider adding veggies like bell peppers or peas during the simmering stage.