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Coconut Milk Curry with Chicken Recipe

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3.9 from 37 reviews

This Coconut Milk Curry with Chicken is a rich and flavorful dish combining tender chicken breasts simmered in a creamy coconut milk sauce infused with vibrant curry spices. Perfectly balanced with a hint of sweetness and warmth from fresh ginger and garlic, this recipe serves as a comforting meal accompanied by hot jasmine rice, warm naan, and fresh garnishes like lime and cilantro.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2-3 tablespoons coconut oil (canola or vegetable oil can be used)
  • 1.5 pounds boneless, skinless chicken breasts, cut into 2 inch cubes
  • 3 tablespoons curry powder, divided
  • Salt and pepper to taste
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, finely chopped (about 2 teaspoons)
  • 2 tablespoons fresh ginger, finely chopped (about a 2 inch knob)
  • 3 tablespoons tomato paste (about half a 6 oz can)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ancho chili powder
  • 1 (15.25 oz) can full-fat coconut milk
  • 1 cup chicken broth or stock
  • 1 tablespoon brown sugar (optional)

For Serving

  • Hot cooked jasmine rice
  • Warm naan bread
  • Lime wedges
  • Fresh cilantro leaves
  • Crushed red pepper flakes (optional)

Instructions

  1. Season Chicken: In a medium bowl, toss the chopped chicken pieces with ½ tablespoon of curry powder, salt, and pepper until well coated.
  2. Brown Chicken: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. When the oil is melted and hot, add the chicken pieces. Cook until they are lightly browned on all sides but not fully cooked through, about 2 minutes per side. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté Aromatics: In the same skillet, melt 1-2 tablespoons more of coconut oil over medium heat. Add the chopped onions and cook for 3 to 5 minutes, stirring occasionally, until they soften and start to turn golden. Add the finely chopped garlic and ginger and stir to combine, cooking for about 1 minute until fragrant.
  4. Add Spices and Tomato Paste: Stir in the tomato paste, remaining curry powder, ground cumin, ground coriander, and ancho chili powder. Mix everything together well to form a thick, aromatic paste.
  5. Add Liquids and Simmer: Pour in the full-fat coconut milk and chicken broth, stirring with a flat whisk to combine and smooth out the sauce. Increase heat to medium-high to bring the mixture to a gentle bubble, then reduce the heat to low to maintain a gentle simmer. Let it simmer for about 8 minutes to thicken and meld flavors.
  6. Add Sweetener and Return Chicken: Stir in the optional brown sugar for a touch of sweetness. Return the browned chicken pieces to the skillet, ensuring they are submerged in the curry sauce. Continue simmering on medium heat until the chicken is fully cooked through, about 3 to 5 more minutes, or until the internal temperature reaches 165ºF when measured with a meat thermometer.
  7. Serve: Serve this delicious chicken curry hot over cooked jasmine rice with warm naan on the side. Garnish with fresh cilantro leaves, lime wedges, and crushed red pepper flakes to taste.

Notes

  • Coconut oil adds a rich flavor and texture to the curry, but you may substitute with other oils if preferred.
  • If ancho chili powder is unavailable, regular or chipotle chili powder are good alternatives.
  • This curry sauce is mild; increase spice by adding cayenne pepper or red pepper flakes with the other spices.
  • For added vegetables, 1 cup of frozen or canned peas can be added along with the coconut milk and broth.
  • Brown sugar is optional and adds a pleasant sweetness balancing the spices.
  • Jasmine rice pairs best with this curry, enhancing its aromatic flavors.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://flavorhug.com/coconut-milk-curry-with-chicken-recipe/