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Coconut Curry Chicken

A warm and creamy one-skillet dish that combines fragrant spices, tender chicken, and rich coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Basmati rice or naan for serving

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté until everything is softened and fragrant—this should take about 3-4 minutes.
  3. Toss in the cubed chicken, cooking until it’s nicely browned on all sides.
  4. Stir in the curry powder and let it cook for another minute to release those vibrant spices.
  5. Pour in the coconut milk; give it a good stir. Season with salt and pepper, then let it simmer for 15-20 minutes until the chicken is completely cooked through and tender.
  6. Plate it over a bed of basmati rice or alongside warm naan, garnished with a sprinkle of fresh cilantro. Dig in and enjoy!

Notes

Leftovers keep well in the fridge for about 3-4 days. Freezes beautifully for 2-3 months. Reheat gently on the stove or in the microwave with a splash of water.