This coconut chicken curry is so easy and quick to make, perfect for “under 30-minute meals.” When looking for a healthy, nutrient-dense meal that's potentially quite filling, this coconut chicken curry fits the bill. Accompany it with some rice, and you are good to go.
Course Main Course
Cuisine Global
Keyword chicken curry, curry
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Jayne Rain
Ingredients
500gskinless chicken breast (diced in bite-size pieces)
1large onion(finely diced)
2 ripeplum tomatoes (finely diced)
1tspcoriander powder
400mlcoconut milk
1/2 tsppaprika powder
1tspcurry powder
1/2tspcumin powder
4tbsp cooking oil
1/4tspchili powder OR chili flakes(add more if you like the heat)
1tspgarlic-ginger paste
1/2cupchopped coriander
Sea salt to taste
2bell peppers(cut in strips)
Instructions
Wash the chicken thoroughly under running water and pat-dry with disposable kitchen towels. Cut the chicken breast in bite-size pieces.
Heat oil in a large skillet over medium heat. Brown the chicken for about 5 minutes and season with salt to taste. After that, drain the chicken breast from the pot onto a plate and set aside.
In the same pot, saute onions till golden brown. Add garlic-ginger paste and saute till fragrant.
Add chopped tomatoes AND seasoning and fry till nicely broken down and cooked; about 10 minutes.
Add the coconut milk and bell peppers, cover the skillet and simmer on low heat for 5 minutes. After that, add back the cooked chicken, and simmer for 1 minute.
Notes
Make sure your store-bought coconut milk has all natural ingredients. Namely, coconut and water. Use any other vegetables, for example, Broccoli, carrots and so on.