Description
A simple and flavorful chicken curry made with coconut milk.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger, and cook for 1 minute more until fragrant.
- Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides.
- Pour in the coconut milk and chicken broth. Stir in the soy sauce and sugar.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan bread.
- For a spicier curry, add more cayenne pepper.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken curry, coconut milk curry, easy chicken curry, quick chicken curry, Indian curry, dairy-free curry