Chicken Coconut Curry
Are you tired of cooking the same chicken dishes and want to try something new and different? Then I have a perfect recipe for you. This cozy chicken coconut curry is a simple recipe that does not take long to make! Bonus point is that it is a healthy and one-pot dish, so clean-up is a breeze. And let’s not forget it is gluten free and low carb. I lightly spiced it, creating a creamy texture that’s bursting with coconut flavor from the coconut milk.
This recipe uses very basic and simple ingredients:
Chicken: I have used whole chicken but feel free to use chicken thighs or chicken breasts or a combination of both. The cooking time will vary slightly depending on the cut used without any compromise on the flavor.
Coconut milk: I have used full fat coconut milk but feel free to use fat-free but the final dish will be less creamy and may be a bit runny.
Curry Powder: This is NOT garam masala used in Indian cooking. It is the basic North American curry powder found in local stores.
Lemon juice: The finishing touches of the freshly squeezed lime juice takes this to the next level.
Serve this chicken curry best with basmati or jasmine rice. You can also pair it with naan or chapati to soak up all the saucy goodness.
Leftover coconut curry chicken will keep for up to 4 days in an airtight container in the fridge. To reheat, transfer the coconut curry sauce and chicken to an oven-safe dish. Heat in a preheated oven at 250F for 10-15 minutes. Or, reheat over medium heat on the stove or in the microwave.
For more meal ideas:
Chicken Coconut Curry
Ingredients
- 1- 1.5 kg chicken (washed and cut)
- 1/4 cup oil
- 2 inch cinnamon stick
- 1 large onion pureed
- 1 tablespoon ginger-garlic paste
- 1/2 tablespoon salt (adjust as needed)
- 1 tablespoon paprika powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 1 can coconut milk (full fat)
- 1/2 cup hot water
- 1/2 teaspoon black pepper powder
- 2 tablespoons lemon juice
Instructions
- Place a large wok on medium-high heat and add oil and cinnamon stick.
- When the oil is hot, add the pureed onion and saute it until the edges appear to turn golden brown.
- Add the ginger-garlic paste and saute for 1 minute.
- Add the chicken and leave it undisturbed for 1 minute.
- Then give it a stir to flip the pieces and again leave the chicken undisturbed for 1 minute. (Leaving it undisturbed helps to lock in the flavors making the chicken juicy).
- Now saute the chicken while stirring frequently until the chicken turns slightly golden brown.
- At this point add the following spices- salt, paprika powder, cumin powder, coriander powder, curry powder.
- Add 3-4 tablespoons of water (to prevent the spices from burning) and mix well to coat the chicken with the spices.
- Add the tomato paste, coconut milk and 1/2 cup hot water.
- Stir, cover and reduce the heat slightly and let the chicken cook completely. This may take 10-15 minutes depending on the size of the pieces. Stir at least once/twice to make sure it does not burn.
- Once the chicken is cooked completely, add black pepper powder and lemon juice and turn off the heat. Cover and let it sit for 1 minute before serving.
- Serve with boiled rice.
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