Coconut Milk Curry with Chicken

Coconut Milk Curry with Chicken

from thetravelpalate.com
30 min
4 servings

This Thai inspired coconut milk curry chicken recipe is full of flavor and made in one pan. It makes a great weeknight dinner that can be ready in about 30 minutes.

Ingredients

  • 2-3 tbsp coconut oil (canola or vegetable)
  • 1.5 pounds boneless, skinless chicken breasts (cut into 2 inch cubes)
  • 3 tbsp curry powder (divided)
  • Salt and pepper to taste
  • 1 cup yellow onion (chopped)
  • 3 cloves garlic (finely chopped, about 2 tsp)
  • 2 tbsp fresh ginger (about a 2 inch knob, finely chopped (not powdered))
  • 3 tbsp tomato paste (about half a 6 oz can)
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp ancho chili powder
  • 1-15.25 oz can coconut milk (full fat, not reduced fat)
  • 1 cup chicken broth or stock
  • 1 tbsp brown sugar (optional)
  • Hot cooked rice
  • Warm naan
  • Lime wedges
  • Cilantro leaves
  • Crushed red pepper flakes

Directions

  1. 1

    In a medium bowl, toss chopped chicken pieces with ½ tbsp curry powder, salt and pepper.

  2. 2

    Heat one tbsp coconut oil in a large skillet oven medium-high heat. When melted, add chicken and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from pan to a plate and set aside.

  3. 3

    Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add onions and cook for about 3 to 5 minutes or until softened and starting to turn golden. Add the garlic and ginger, stir to combine.

  4. 4

    Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to form a thick paste.

  5. 5

    Add coconut milk and chicken broth to the skillet, stirring to combine. I like to use a flat whisk to get it to come together.

  6. 6

    Turn heat to medium high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes.

  7. 7

    Add brown sugar, stir to combine. Return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more or until a meat thermometer registers 165º F.

  8. 8

    Serve with hot cooked rice, lime wedges, and chopped cilantro.