This creamy, fragrant, and hearty Indian-stye coconut chicken curry recipe is so simple to make and comes together in one pan, to be on your table in just 30 minutes.
Course Main Course
Cuisine Indian
Keyword chicken curry
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 477kcal
Ingredients
1tablespoonneutral oil, such as grapeseed or avocado oil, or ghee
1cupyellow onion, small diced
1tablespoonfresh grated ginger
4clovesgarlic, minced
1teaspoonred chili powder, (even better if you can find an Indian chili powder, but do not use a spice blend)
1teaspooncoriander
1teaspooncumin
1teaspoongaram masala
1teaspoonturmeric
1teaspoonkosher salt
1bay leaf
15ouncesfull-fat coconut milk
½cuppuréed tomatoes
1 ½poundsboneless, skinless chicken breasts , cut into 1-inch chunks
½lime
Cilantro, for serving
Instructions
Add the oil to a large, high-sided skillet or Dutch oven over medium heat. Once the oil is hot, add the onion and sauté for about 5 minutes, stirring occasionally. Add the garlic and ginger, stir, and sauté for 1 minute, stirring to make sure the garlic and ginger don’t burn. Add the chili powder, coriander, cumin, garam masala, turmeric, and salt, and stir to coat, cooking for 2 more minutes. Add the bay leaf, coconut milk, and puréed tomatoes. Add the chicken and simmer for 10-15 minutes. To serve, add a squeeze of lime and garnish with chopped cilantro. Serve with basmati rice and garlic naan on the side.