Description
This Coconut Curry Chicken is a creamy, flavor-packed dish that combines tender chicken pieces with warming spices and rich coconut milk. Easy to make and naturally dairy-free and gluten-free, it’s a cozy dinner perfect for pairing with rice or naan. A family-favorite comfort meal with global flair.
Ingredients
1.5 lbs chicken breast or thighs, cubed
1 tablespoon olive oil or coconut oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 can (13.5 oz) full-fat coconut milk
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro (for garnish)
Instructions
1. Heat oil in a large skillet over medium heat. Add diced onions and sauté for 2–3 minutes until softened.
2. Stir in garlic and ginger. Cook for 1 minute until fragrant.
3. Sprinkle curry powder, turmeric, and cumin over the mixture. Stir for 1 minute to toast spices.
4. Add cubed chicken, season with salt and pepper, and cook for 5–7 minutes until browned on all sides.
5. Pour in the coconut milk, stir well, and reduce heat to low. Simmer uncovered for 12–15 minutes until chicken is cooked through and sauce thickens slightly.
6. Add lime juice, stir, and adjust salt if needed.
7. Serve hot, garnished with cilantro. Enjoy with rice or naan.
Notes
For deeper flavor, marinate the chicken in curry powder and salt for 15 minutes before cooking.
To make it spicier, add a pinch of cayenne or a chopped chili with the aromatics.
You can double the sauce ingredients for extra curry to spoon over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired, Indian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg