Description
This flavorful coconut curry chicken is made with tender chicken breasts, aromatic spices, and creamy coconut milk for a comforting dish that’s perfect over steamed rice or with warm naan.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13 oz) full-fat coconut milk
- 1 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 2 tbsp curry powder
- 2 tbsp vegetable oil
- to taste salt and pepper
- Fresh cilantro leaves for garnish
- 2 tbsp lime juice (freshly squeezed)
- optional soy sauce
Instructions
- Dice chicken breasts into bite-sized pieces and mince garlic and ginger.
- Heat vegetable oil in a large pan over medium heat. Sauté garlic and ginger for about 1 minute until fragrant.
- Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes.
- Pour in coconut milk and stir in curry powder; let simmer for 10 minutes until slightly thickened.
- Season with salt, pepper, lime juice, and optional soy sauce before removing from heat.
- Serve over steamed rice or with warm naan bread, garnished with chopped cilantro.
Notes
- This dish can be made with chicken thighs for a richer flavor.
- Adjust the amount of curry powder based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg