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–+ servings
Coconut Chicken Curry

Coconut Chicken Curry

This Coconut Chicken Curry is a delicious, creamy dish made in just 30 minutes, perfect for dinner or lunch.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, lunch, Main Course
Cuisine Indian
Servings 6 servings
Calories 396 kcal

Equipment

  • 6-quart Dutch oven

Ingredients
  

  • 2 tablespoon olive oil
  • 2 pounds chicken breasts, skinless and boneless, cut into bite size pieces
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon curry powder
  • 1 cup chicken broth, low sodium
  • 14 ounce coconut milk 1 can
  • 14.5 ounce diced tomatoes 1 can
  • 2 tablespoon tomato paste
  • 2 tablespoon sugar
  • 2 tablespoon parsley, chopped

Instructions
 

  • Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
  • Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
  • Garnish with parsley and serve over rice.

Notes

Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, freeze it after cooling. Stir well while reheating. Adjust curry powder to taste for desired spice level.

Nutrition

Serving: 1servingCalories: 396kcalCarbohydrates: 13gProtein: 35gFat: 23gSaturated Fat: 14gCholesterol: 97mgSodium: 532mgPotassium: 977mgFiber: 2gSugar: 7gVitamin A: 228IUVitamin C: 12mgCalcium: 58mgIron: 4mg
Keyword 30 minute meals, coconut chicken curry
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