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I love Indian cuisine and the pack of flavor and warmth that it brings. But, living 30 minutes outside of town, we are nowhere close to a take-out option for some Indian food! That’s where this Easy Coconut Chicken Curry comes in. Ready in a flash, with only a handful of ingredients and utterly scrumptious! 

Using coconut milk for the sauce may sound strange, but trust me, it’s SO good! It adds the perfect creaminess and coolness to counter-balance the spices. Speaking of spices, if you stock a few of these items in your pantry, then you don’t have to worry about having the correct ingredients on hand to whip up this dish in a flash! Here are the spices you will need:

  • Garam masala – keeps very well in your pantry or cupboard.
  • Curry powder – keeps very well in your pantry or cupboard.
  • Ground ginger and Cayenne – you may already have these two on hand!
  • Red curry paste – comes in a little jar that needs to be refrigerated after opening, but lasts forever and doesn’t take up much space.

See? Not too shabby of a list. One thing that always tried to stop me from making Indian food at home was the ingredient list. But, with this Easy Coconut Chicken Curry, you don’t need to fear them! You may have to stock up on a couple of the ingredients, but once you do, you’ll be set. 

To make it even better, it all comes together in one pan. It truly is a winner winner chicken dinner! Ok, actually, it can get a even better: it’s pretty darn healthy, too! Lean, loaded with protein, dairy free and packed with flavor. John and I both love how it is packed full of flavor, but also doesn’t smack you across the face with heat and spiciness. The heat is subtle and just enough to keep you going back for more. If you are not a fan of heat or spice at all, simply omit the cayenne pepper and you’ll be set.

Serve this Easy Coconut Chicken Curry over a bed of white rice, topped with fresh cilantro and a side of naan bread to soak up all that wonderful sauce with. If you’re not in the mood to make homemade naan bread, Trader Joe’s has some that is the bomb dot com. Either way you serve it, enjoy!

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Easy Coconut Chicken Curry


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Easy Coconut Chicken Curry is a quick and simple dish packed full of flavor! Creamy coconut milk is simmered together with curry powder, red curry paste and other warm and vibrant spices to create pure decadence. Add in the chicken, simmer until it’s cooked through and the sauce has thickened and you are set to go! Dinner is ready before you know it. If you ask me, it’s best served on a bed of rice with fresh cilantro and naan bread! Dig on in!


Scale

Ingredients

  • 1 small onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon garam masala
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 tablespoons red curry paste
  • 13.5oz can full-fat coconut milk
  • 1 1/2 pounds boneless/skinless chicken breasts or tenders, cut into 1 inch pieces
  • Fresh chopped cilantro for garnish (about a 1/4 cup will do)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add in the onion and sauté for a couple minutes or until it starts to turn translucent. Add in the chopped garlic and stir to combine, being careful to not brown the onion and garlic too much. Add the garam masala, curry powder, cayenne pepper, ginger, salt and red curry paste into the onion and garlic. Stir to create a paste-like consistency.
  2. Pour in the coconut milk and stir until completely combined. Bring to a simmer. Add in the chicken, gently toss to coat it with the sauce and bring to a simmer. Reduce the heat to low and allow the chicken to simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. You may need to stir it once or twice during that time period.
  3. Garnish the chicken with the chopped cilantro and serve. Enjoy!

Notes

  • This Easy Coconut Chicken Curry is best served over a bed of white rice! Naan bread is also great for soaking up all of that wonderful sauce.
  • You could easily make this in the slow cooker as well. Simply combine all the ingredients except the cilantro and cook on high for 4-6 hours or low for 6-8. The sauce may not be as thick, but it will still be delicious! If you have time, you could allow the slow cooker to cook on high for an hour, uncovered, after the chicken is done to allow the sauce to thicken.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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