Chicken Curry with Coconut Milk
A cozy and comforting chicken curry simmered with fragrant spices and luxurious coconut milk, perfect for a family gathering or a weeknight dinner.
Ingredients
Main Ingredients
- 1 lb chicken breasts or thighs Tender and juicy, your protein of choice.
- 1 can (13.5 oz) coconut milk Full-fat version is best, but light works too.
- 1 medium onion, chopped A sweet, aromatic foundation.
- 2 cloves garlic, minced Adds depth of flavor; substitute with garlic powder if necessary.
- 1 tbsp fresh ginger, grated A zesty kick that brightens up the dish.
- 2 tbsp curry powder Use your favorite blend for an authentic flavor.
- 1 can (14 oz) diced tomatoes Provides acidity and balances richness.
- Salt and pepper, to taste Essential for bringing out flavors.
- Fresh cilantro, for garnish Sprinkle on top to elevate presentation.
Instructions
Preparation
- In a large skillet or pot, heat a drizzle of oil over medium heat. Add the onions and sauté for about 5 minutes until golden and soft.
- Stir in the minced garlic and fresh ginger. Sizzle for a minute or two until fragrant, then add the curry powder.
- Add the chicken pieces and season with salt and pepper. Sauté for about 5-7 minutes until lightly browned.
- Pour in the diced tomatoes (with juice) and the coconut milk. Stir until combined.
- Reduce heat to low, cover, and let simmer for 20 minutes.
Serving
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Notes
This dish stores well for up to 4 days in the fridge or can be frozen for up to 3 months. Marinate the chicken for extra flavor and toast spices for enhanced aroma.