Creamy Coconut Chicken Curry
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
- ½ medium yellow onion finely chopped
- 4 cloves garlic pressed or minced
- 1 2-inch (5 cm) knob fresh ginger peeled and minced
- 2 tsp ground turmeric
- 2 tsp ground cumin
- ½ 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 13.5-oz (400 ml) can full-fat coconut milk shaken
- 1 ½ tbsp garam masala
- ⅓ cup (7 g) chopped cilantro loosely packed
To Serve:
- Basmati rice
- Sliced jalapeño or serrano optional
Instructions
- Prep your ingredients by cutting the onion and mincing the garlic and ginger. Place the spices (except for the garam masala) in a small bowl and set aside.
- 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 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 garam masala 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 ½ pounds of cut up chicken thighs in place of the chicken breasts. Just keep in mind that they take a bit longer to cook than chicken breasts.
Nutrition
Serving: 1 serving (without rice) | Calories: 457kcal | Carbohydrates: 25g | Protein: 19g | Fat: 34g | Sodium: 1518mg | Fiber: 7g | Sugar: 13g
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