Coconut Chicken Curry
This Coconut Chicken Curry is creamy and comforting. It is easy to make and full of flavor.
Equipment
- Large skillet or pot
- Wooden spoon
- Cutting board
- Knife
Ingredients
- 1 lb boneless chicken breast or thighs chopped
- 1 tablespoon oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 can full-fat coconut milk
- 2 tablespoons tomato paste or 1 cup diced tomatoes
- ½ cup chicken broth or water
- 1 tablespoon lime juice optional
- Fresh cilantro optional
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and cook until soft.
- Add garlic and ginger. Stir briefly.
- Add spices and stir to coat the onion.
- Add chicken and cook until lightly browned.
- Stir in tomato paste or tomatoes.
- Add coconut milk and broth.
- Simmer for 15–20 minutes until thick.
- Taste, adjust seasoning, and serve warm.
Notes
Use full-fat coconut milk for best texture.
Add vegetables during simmer if desired.
Adjust spice level to taste.