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Coconut Chicken Curry

5 from 1 vote
Coconut Chicken Curry is a rich, comforting dish that blends tender pieces of chicken with a creamy coconut milk sauce infused with warm spices. It features ingredients like garlic, ginger, curry paste, and curry powder. It's an easy, one pan meal that's perfect for weeknights yet flavorful enough for entertaining. Typically served over rice or with warm naan.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 11 people
Course: Dinner, Main Course
Cuisine: Indian, South Asian
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 2 Tbsp Sesame oil
  • 2 lbs Boneless skinless chicken breast, cubed
  • 2 Tbsp Curry powder
  • 1 tsp Salt
  • 1 tsp Smoked paprika
  • 4 Tbsp Red curry paste
  • 1 Tbsp Tomato paste
  • 2 Tbsp Salted butter
  • 2 cloves Garlic, minced
  • 1 Tbsp Fresh ginger, chopped
  • 2 1/2 Cups Canned coconut milk

Equipment

  • 1 large skillet

Method
 

  1. Cut the chicken breast in cube size pieces and marinate it with salt, smoked paprika and curry powder. Next add 2 Tbsp of sesame oil in a large skillet and set over medium-high heat, toss the chicken pieces into the skillet and cook for 3 minutes turning each side.
  2. Add the curry paste, tomato paste, butter, garlic, and ginger. Cook another 2 minutes.
  3. Pour in the coconut milk and cook 5-10 minutes until the chicken is cooked through and the sauce has thickened. Do not overcook or the chicken will be dry and not tender and juicy.
  4. Make the tortilla and rice for soaking up the curry sauce. Serve and enjoy!