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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

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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!


Ingredients

Scale
  • 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.
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