Creamy Coconut Chicken Curry
Creamy coconut chicken curry is a delightful dish that transforms any meal into a culinary adventure. This recipe features tender chicken simmered in a rich, aromatic coconut milk sauce, infused with warm spices and garnished with fresh cilantro. Perfect for weeknight dinners or special occasions, this curry pairs beautifully with jasmine rice or naan bread. Enjoy the comforting flavors and vibrant colors that will impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish
Instructions
- Prepare your ingredients by chopping the onion finely, mincing the garlic and ginger, and cutting the chicken into bite-sized pieces.
- Heat vegetable oil in a large pan over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and grated ginger to the pan; sauté for an additional 1-2 minutes until fragrant.
- Add chicken pieces to the pan; cook until no longer pink (approximately 5-7 minutes), stirring occasionally.
- Pour in coconut milk and add curry powder; stir well and let simmer gently for 10-15 minutes until thickened.
- Garnish with fresh cilantro before serving hot over jasmine rice or alongside naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 425
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
Keywords: For added nutrition, consider adding vegetables like bell peppers or spinach. Substitute chicken with shrimp for a seafood twist or adjust spice levels to your liking. Store leftovers in an airtight container in the fridge for up to three days.