Creamy Coconut Curry Chicken
This aromatic and creamy coconut curry chicken combines juicy chicken, flavorful spices like turmeric and garlic, along with the richness of coconut milk and the tanginess of tomatoes. The result is a delectable and satisfying curry that is sure to please your taste buds. Perfectly served over a bed of steaming rice, this dish is a must-try for curry lovers!
ingredients
- 1.5 lbs chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons turmeric powder
- 2 teaspoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
steps
- 1.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion turns translucent.
- 2.
Add the turmeric powder, curry powder, cumin powder, and paprika to the skillet. Stir well to coat the onion and garlic with the spices.
- 3.
Now, add the chicken pieces to the skillet and cook until they are browned on all sides.
- 4.
Pour in the diced tomatoes and coconut milk. Stir everything together and bring to a simmer.
- 5.
Reduce the heat to low, cover the skillet, and let the curry simmer for about 20 minutes, allowing the flavors to meld and the chicken to cook through.
- 6.
Remove the lid and season the curry with salt and pepper to taste. If desired, adjust the spices according to your preference.
- 7.
Serve the creamy coconut curry chicken over steamed rice, garnished with freshly chopped cilantro.