Chicken Curry with Coconut Milk
Chicken Curry with Coconut Milk is a delightful fusion of tender chicken simmered in a creamy, aromatic coconut sauce. This vibrant dish bursts with flavors from fragrant spices, making it perfect for cozy dinners or entertaining guests. Serve it over rice or with warm naan for an unforgettable culinary experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 2 inches fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 cup low-sodium chicken broth
- 1 cup bell peppers (optional), chopped
- Fresh cilantro (for garnish)
Instructions
- Heat 1 tbsp oil in a large pan over medium heat. Sauté chopped onions until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook for another minute until fragrant.
- Toss in chicken pieces and curry powder; cook until chicken is no longer pink (6-8 minutes).
- Pour in coconut milk and chicken broth; bring to a simmer and allow flavors to meld (10 minutes).
- Stir in optional vegetables and cook until tender (about 5 minutes). Season with salt and pepper.
- Serve hot over rice or with naan, garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: For added heat, include chili flakes or cayenne pepper. Substitute chicken with chickpeas or tofu for a vegetarian version. Store leftovers in an airtight container for up to four days.