Can I make this spicy?

Yes. Feel free to add sliced jalapeños or serranos on top like we did or add a bit of cayenne pepper to the sauce.

Can I add vegetables to my coconut chicken curry?

Yes. Broccoli or spinach are good options. For a vegan version, you can substitute the chicken with chickpeas. Just be sure to add the chickpeas during the last 5-10 minutes of cooking so they don't turn to mush.

Creamy Coconut Chicken Curry

Description

This Creamy Coconut Chicken Curry is the ultimate comfort food meal. It’s full of aromatic spices that are simmered in a delicious sauce that’s healthy and super satisfying. It comes together in one pot making it an easy weeknight dinner that’s full of flavor.

Ingredients

Scale

1/2 medium yellow onion, finely chopped
4 cloves garlic, pressed or minced
2-inch (5 cm) knob ginger, peeled and minced
1 1/2 tbsp garam masala
2 tsp ground turmeric
2 tsp ground cumin
1/2 tsp ground coriander
1 tsp red chili powder
2 tbsp coconut oil
2 large boneless skinless chicken breasts
1 28-oz (790 g) can crushed tomatoes
2 tsp fine sea salt, plus more to taste
1 14-oz (400 ml) can full-fat coconut milk, shaken
1/3 cup (7 g) chopped cilantro, loosely packed

To Serve:

Basmati rice
Sliced jalapeño or serrano, optional

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Instructions

Prep your ingredients by cutting the onion and mincing the garlic and ginger. We like to measure out the spices beforehand and place them into a bowl or a plate so they’re ready to go.
Cut the chicken into 1-inch (2.5 cm) chunks and set aside.
In a large dutch oven, heat the coconut oil over medium heat. Add the onion and sauté until translucent. Then add the garlic and ginger and cook for about 1 minute until fragrant.
Toss in the spices and stir them around for 20-30 seconds until fragrant. Add in the chicken and brown on all sides (about 5 minutes). Scrape any spices off the bottom of the pot so they don’t burn.
Add the crushed tomatoes and salt and stir to combine. Reduce the heat to medium-low and let simmer for 20 minutes until thickened. Stir occasionally.
Add the coconut milk and stir until smooth and creamy. If needed, add a bit more salt to taste. Top with cilantro and add sliced peppers if desired. Serve warm over rice and with a side of naan or roti.

Notes

The sauce will thicken more as it cools, but if you want an even thicker sauce, simmer it for 5-10 more minutes before adding the coconut milk.

You can use 1-1 1/2 pounds of cut up chicken thighs in place of the chicken breasts.

Nutrition

Serving Size: 1 serving (without rice)
Calories: 502
Sugar: 9.5 g
Sodium: 1245.7 mg
Fat: 30.6 g
Carbohydrates: 21.4 g
Fiber: 4.8 g
Protein: 36.5 g

Keywords: creamy coconut chicken curry, coconut chicken curry