Coconut Chicken Curry
This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.
Servings: 6
Calories: 396kcal
Equipment
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
- Cook the chicken: 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.
- Finish the dish: 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 and serve: Garnish with parsley and serve over rice.
Video
Notes
- Curry should be safely sealed in an airtight container and refrigerated for 3 days.
- If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 532mg | Potassium: 977mg | Fiber: 2g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 4mg