The Easiest Coconut Curry Chicken

Sweet coconut steals the show in simple, yet aromatic dish. This recipe for coconut curry chicken packs serious flavor and doesn’t require too much elbow grease. Chop, mix, done.

If you are feeling adventurous, feel free to add a dash of cayenne for a touch of heat.

Coconut curry chicken is perfect for a dinner party or a quick weekday meal. Any part of the bird will taste amazing in the coconut curry sauce. It’s a healthy dish too. A balance of proteins, healthy fats, and the mighty turmeric.

A little curry history for thought.

The other day I was talking to a co-worker who happens to be an authority on curry and its history.  According to her, curry dishes are popular throughout all of Asia, not just India. The use of coconut milk tends to be more popular in Southern India and Southeast Asia. Plenty of palm trees! In the north of India, yogurt is preferred. The northern parts of the Indian subcontinent developed as pastoral societies that raised and herded milk producing animals. As a historical side note, coconut also held a sacred place in ancient Indian culture. Old Sanskrit texts speak about the revered status of coconuts in ancient times.

Don’t hate the coconut.

I know a couple of coconut haters myself. You can definitely use another liquid, chicken broth instead of coconut milk. To achieve a creamy consistency you can add 1/4 cup of heavy cream. I like to serve my coconut curry chicken with jasmine rice. I find that the floral quality of this rice is a nice complement to the sweet/savory nature of this dish

Here are the step by step photos to make a great coconut curry chicken.

1. Slice the chicken breasts or cutlets into 1.5″ to 2″ pieces.
2. Add 1 Tbsp of canola oil to a pan on medium heat and then add the chicken pieces. Sprinkle with salt and pepper.
3. Cook the chicken until all the pieces have slightly brown edges.
4. Add the onion and cook until it is translucent.
   
5. Pour in the coconut milk. If you like it a bit more saucy add more coconut milk. (This will deglaze the pan too, bonus!)
6. Add the curry powder and simmer covered for 20-25 minutes.
7. Add the tomato, cilantro and the garam masala for a punch of spice.
8. Stir to combine and check the spice level. Add more salt and garam masala to taste. If you want some heat, add 1/4 tsp. cayenne pepper and stir.

Frequently Asked Questions:

• How long can I save and store coconut curry chicken? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
• Can I freeze coconut curry chicken? It is fine to freeze this and it presents no food hazards when thawed and reheated but the sauce can split and have a slightly grainy texture.
• Can I make this dish ahead of time? Yes, you can make this a day or two ahead. Cool it completely before refrigerating as described above. Reheat covered in an oven proof dish for about 20-30 minutes at 300° F. The temperature of the food should hit 165° F. Some say that curry is better the second day.
• Is coconut curry chicken healthy? Indeed, it packs protein, healthy fats, and the mighty turmeric.

Crazy for curries? Try this South Indian dish, Chicken Xacuti.  If you want to try something truly exotic curry here is I dish I discovered in Siem Reap Cambodia: Chicken amok packs a nice spice, sweetness and citrus flavors all in one. If you are looking for a meatless curry try my ultimate vegan curry.    Leave me a comment and let me know how you like this dish, I would love to hear from you!  

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The Easiest Coconut Curry Chicken

Here is an easy Indian stye coconut curry chicken with tomatoes. The sweet and savory flavors of coconut milk, spicy curry and garam masala are a great combination. If you like food from India you have to try this dish.  I like to service with some jasmine rice for a nice floral note.

Course Main dish

Cuisine Indian

Keyword coconut milk, easy ethnic food, garam masala, Indian food

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings: Change to adjust-> 4 servings

Calories 428 kcal

Author Analida Braeger

Ingredients

• 2 lbs chicken cutlets cut into 1.5" to 2" pieces
• 1 Tbsp canola oil
• 1 cup coconut milk
• 1 onion small, diced
• 1 garlic clove minced
• 2 Roma tomato diced
• 2 Tbsp cilantro chopped
• 1 Tbsp curry
• 1/2 tsp garam masala
• salt and pepper to taste paleo diet: sea salt
• 1/4 tsp cayenne pepper (optional for a spicy heat)

Instructions

1. Heat oil in skillet on medium and add the chicken pieces. Sprinkle with salt and pepper and brown on both sides, about 3-5 minutes on each side.
2. Add the onion and cook until translucent. Add the garlic.
3. Add coconut milk and curry and simmer covered for about 10-25 minutes.
4. Add the garam masala, cilantro and the tomato and continue to cook for an additional 5 minutes.
5. Serve with jasmine rice.

Recipe Notes

Frequently Asked Questions:

• How long can I save and store coconut curry chicken? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
• Can I freeze coconut curry chicken? It is fine to freeze this and it presents no food hazards when thawed and reheated but the sauce can split and have a slightly grainy texture.
• Can I make this dish ahead of time? Yes, you can make this a day or two ahead. Cool it completely before refrigerating as described above. Reheat covered in an oven proof dish for about 20-30 minutes at 300° F. The temperature of the food should hit 165° F. Some say that curry is better the second day.
• Is coconut curry chicken healthy? Indeed, it packs protein, healthy fats, and the mighty turmeric.

 

Nutrition Facts

The Easiest Coconut Curry Chicken

Amount Per Serving

Calories 428 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 145mg48%

Sodium 276mg12%

Potassium 1115mg32%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 50g100%

Vitamin A 1405IU28%

Vitamin C 12.1mg15%

Calcium 41mg4%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.