Name: Coconut Chicken Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tablespoons olive oil; 2 pounds chicken breasts (skinless and boneless, cut into bite size pieces); ½ teaspoon salt (or to taste); ½ 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)

Description

This Coconut Chicken Curry is a flavorful and creamy dish made with tender chicken breasts simmered in a rich blend of coconut milk, tomatoes, and aromatic curry spices. Perfect for a quick weeknight meal, this recipe combines hearty protein and vibrant flavors in just 30 minutes, serving six people. The dish is garnished with fresh parsley and pairs wonderfully with steamed rice.

Ingredients

Chicken and Seasonings

2 tablespoons olive oil
2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)

Vegetables and Aromatics

1 small onion (chopped)
3 cloves garlic (minced)

Spices and Liquids

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

Garnish

2 tablespoons parsley (chopped)

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Instructions

Cook the chicken: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for about 5 minutes until the chicken is no longer pink, stirring occasionally to brown all sides evenly.
Finish the dish: Add the chopped onion, minced garlic, and curry powder to the skillet. Stir and cook for 2 minutes to release the spices’ aroma. Pour in the chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Stir everything thoroughly to combine. Bring the mixture to a boil, then cover with a lid. Reduce the heat and let it simmer gently for 15 to 20 minutes until the chicken is fully cooked and flavors meld.
Garnish and serve: Remove from heat and sprinkle the chopped parsley over the curry. Serve hot over cooked rice for a complete meal.

Notes

Adjust the curry powder quantity for milder or spicier flavors according to your preference.
Use low sodium chicken broth to control the salt content.
Can be served with naan or crusty bread instead of rice.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
For a richer flavor, use full-fat coconut milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Indian