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Coconut And Chicken Curry
Serves 4
25 mins
396 Kcal
Alright, friends, let's talk about coconut and chicken curry the ultimate comfort food with major flavor vibes. This dish is like a warm tropical getaway in a bowl, blending tender chicken with a creamy coconut milk base and spices that'll have your taste buds doing a happy dance. It's cozy, rich, and just spicy enough to keep things exciting without setting off any fire alarms. The beauty of this coconut and chicken curry recipe is how it balances bold flavors with an easygoing prep. It all starts with a classic trio of garlic, ginger, and onions sizzling in a pan. Then comes the spice squad think turmeric, cumin, coriander, and a hint of chili—melding into a fragrant base that smells like pure magic. When the coconut milk enters the chat, it takes the sauce to the next level with its silky, slightly sweet charm. Toss in juicy chicken pieces that soak up all the flavors, and boom, you've got a dish that's equal parts indulgent and wholesome. Serve it up with fluffy basmati rice or some naan to scoop up every last drop of that golden sauce. Feeling extra? Add a sprinkle of fresh cilantro or a squeeze of lime for a flavor boost. This coconut and chicken curry recipe is the definition of a crowd-pleaser. Whether it's for a weeknight dinner or a weekend showstopper, it's versatile, easy, and ridiculously good. Seriously, one bite and you'll be hooked.
Ingredients required for Coconut And Chicken Curry
- 2 tbsp olive oil
- 4 cup chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 onion
- 3 cloves garlic
- 2 tbsp curry powder
- 1 cup chicken broth
- 1.7 cup coconut milk
- 1.8 cup diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp sugar
- 2 tbsp parsley
Cooking steps for Coconut And Chicken Curry
- 1Looking to add some serious flavor to your dinner lineup? This coconut and chicken curry recipe is here to upgrade your weeknight vibes with creamy, spicy, tangy goodness.
- 2Start by heating 2 tablespoons of olive oil in a large skillet over medium heat because we're about to bring the heat literally. Season 2 pounds of skinless, boneless chicken breasts (cut into bite-sized pieces) with 1/2 teaspoon salt and 1/2 teaspoon pepper (feel free to season to your soul's content) and saut until golden and lightly crisped on the edges—about 6-8 minutes.
- 3Once your chicken's living its golden-hour fantasy, scoop it out onto a plate and set aside. In the same skillet, toss in 1 small chopped onion and let it sweat until soft and fragrant, followed by 3 cloves of minced garlic—stir until the aroma hits your nose like a savory love letter.
- 4Now comes the star moment: sprinkle in 2 tablespoons of curry powder and toast it for a minute. This is where the transformation begins; your kitchen now smells like a five-star restaurant.
- 5Pour in 1 cup of low-sodium chicken broth to deglaze the pan, scraping up those crispy, caramelized bits (trust me, they're flavor gold).
- 6Stir in a can of 14-ounce coconut milk, a 14.5-ounce can of diced tomatoes, 2 tablespoons of tomato paste for that bold depth, and 2 tablespoons of sugar to balance the flavor profile like a pro.
- 7Bring this dreamy sauce to a gentle simmer, stirring occasionally, and then return your cooked chicken to the skillet. Let it bubble away on low heat for about 10-12 minutes, soaking up all those rich, luscious flavors.
- 8Sprinkle in 2 tablespoons of freshly chopped parsley for a pop of color and herbaceous flair that screams “professional chef.”
- 9Serve this coconut and chicken curry over fluffy rice, with warm naan, or just grab a spoon and go for it—no judgment.
- 10This recipe of coconut and chicken curry is creamy, cozy, and downright irresistible, perfect for wowing your friends or just treating yourself because you deserve it.