by Diana Rattray
This quick coconut chicken curry recipe is a flavorful dish your family will love! Use your favorite mild or spicy curry powder in this dish, and finish it with a handful of cilantro leaves or sliced green onions. I used Balti curry powder, and it was fantastic.
Serve the chicken and coconut curry sauce over hot cooked balsamic rice or serve it over cauliflower rice for a lower-carb meal. If you like a spicier sauce, add a dash of chili powder, such as cayenne or Kashmiri, or add some chili paste, to taste.
How to Store
- Refrigerate leftovers in an airtight container and enjoy them within 3 to 4 days.
- To freeze, spoon leftovers into freezer bags or a freezer container. Label the container or bag with the name and date and freeze for up to 3 months. Defrost in the refrigerator overnight.
- Reheat leftovers in a saucepan over medium-low heat until it reaches 165 F, the minimum safe temperature for leftovers. If you microwave the chicken, stir it a few times to ensure it is evenly heated.
This basic spiced crockpot chicken curry, made with chicken thighs, is another tasty dish, or try this Thai-style chicken curry made without tomatoes.
PrintQuick Coconut Curry Chicken
Treat your family to this flavorful coconut curry chicken. You’ll have dinner on the table in 35 minutes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts, Easy Meals
Ingredients
- 2 tablespoons ghee or unsalted butter
- 1 1/2 pounds boneless chicken breast, cubed
- 1 small onion, chopped
- Kosher salt, to taste
- 3 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 tablespoon curry powder
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can petite diced tomatoes
- 1/2 cup chicken broth
- 1 (13.5-ounce) can full fat coconut milk
- 1 tablespoon lime juice, or to taste
- 1/4 cup cilantro leaves, plus more for garnish
- Sliced green onion tops, for garnish, optional
Instructions
- Melt the ghee or butter in a large, deep skillet or sauté pan over medium heat. Add the chicken; sprinkle with kosher salt and cook, stirring, for 4 to 7 minutes, until the pieces are lightly browned. Remove the chicken to a plate and set aside.
- Add the onion and shallots to the skillet and cook, stirring, for about 3 to 4 minutes, until softened. If the skillet is too dry, add another tablespoon of ghee or butter.
- Add the garlic, ginger paste, curry powder, and tomato paste to the skillet. Cook, stirring, for 2 minutes.
- Add the diced tomatoes and chicken broth to the skillet; bring to a simmer, lower the heat to low, and cook for 10 to 12 minutes, until thickened.
- Add the chicken back to the sauce mixture along with the coconut milk and lime juice. Cook for 1 to 2 minutes, until hot. Taste and adjust the seasonings as desired with more salt and/or curry powder, and add dd 1/4 cup of cilantro.
- Remove the chicken from the heat and serve immediately with extra cilantro or sliced green onions, for garnish.
