Creamy Coconut Curry Chicken 🍛
Ingredients:
1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground turmeric
1 tsp paprika
1 can (14 oz) coconut milk
½ cup chicken broth (low sodium)
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Cooked white rice, for serving
Directions:
Heat the vegetable oil in a large skillet over medium heat.
Add diced onions and sauté for about 3 minutes until they soften.
Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder, turmeric, and paprika. Stir well to coat the onions and release the spices’ aroma, about 1 minute.
Add the chicken pieces to the skillet. Cook for about 5-7 minutes, stirring often, until the chicken is browned on the outside.
Pour in the coconut milk and chicken broth. Stir everything together and bring to a gentle boil.
Reduce heat to low and simmer for 15-20 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
Taste and adjust salt and pepper as needed.
Serve the creamy curry chicken hot over cooked white rice. Garnish with fresh cilantro if desired.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 520
Servings: 4
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