Chicken Curry with Coconut Milk
This simple chicken curry recipe is full of tender chicken and smothered in a creamy coconut curry sauce that the whole family will love. It's a complete meal that is ready in just 30 minutes.
Ingredients
- 1 tablespoon cooking oil vegetable oil, canola oil, etc.
- 1 small yellow onion diced (about 1 cup)
- 3-4 cloves garlic minced
- 1 tablespoon fresh grated ginger or ginger paste
- 2 teaspoons yellow curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- 1.5-2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- ½ cup coconut milk
- ½ cup plain greek yogurt
Instructions
- Heat cooking oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent.
- Add the minced garlic and ginger and cook 1-2 minutes longer, until fragrant.
- Add the spices to the onion mixture - curry powder, garam masala, cumin, ground coriander, paprika, turmeric, cinnamon and cayenne pepper. Cook 1 minute, toasting the spices.
- Add chicken to the skillet (you do not need to remove the onion mixture) and brown over medium heat.
- Add the tomato paste and broth to the skillet, stirring to dissolve the tomato paste into the liquid. Bring to a boil, reduce heat to a simmer, cover, and cook for about 15 minutes, so the chicken is cooked through.
- Remove from heat and stir in the coconut milk and greek yogurt.
- Serve curry chicken with freshly chopped cilantro, basmati rice, and/or naan.
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Notes
Storage:
Keep leftovers refrigerated in an airtight container for 3-5 days or freeze for 3 months.
Notes:
The spices can be adjusted for personal preference.
For a milder chicken curry dish, omit or decrease the cayenne pepper. Increase for more spice or use diced green chiles in addition. Pour in the chiles with the garlic and ginger.
Simmer the chicken until it's fully cooked before adding the creamy coconut milk and yogurt. These can curdle if boiled.
To replace the tomato paste, use 1 cup of crushed or pureed tomatoes.
We also like to add ½ teaspoon chili powder with the other spices.
If desired, use heavy cream in place of the coconut milk. You may want to add a teaspoon of sugar.
Nutrition
Calories: 331kcal | Carbohydrates: 10g | Protein: 41g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 497mg | Potassium: 912mg | Fiber: 2g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 3mg
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