Coconut Chicken Curry
A quick and easy coconut chicken curry ready in just 30 minutes. Perfect for busy weeknights, this dish combines tender chicken with creamy coconut milk and spices for a comforting and flavorful meal.
Ingredients
Main Ingredients
- 1 pound Chicken (cut into pieces) You can use either boneless skinless chicken breasts or thighs.
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 cup Vegetables (optional) Add bell peppers, broccoli, or spinach for extra nutrition.
- 2 tablespoons Curry powder Choose a mild or spicy version based on your preference.
- 2 tablespoons Tomato paste Adds depth of flavor.
- 1 can Coconut milk (13.5 oz) Canned coconut milk is more convenient.
- 2 tablespoons Oil (for cooking) Any cooking oil can be used.
Instructions
Preparation
- Collect all your ingredients. Cut the chicken, garlic, and ginger into small pieces. Chop any vegetables you want to add.
Cooking
- Heat oil in a large skillet over medium heat.
- Add the chicken and cook until it's golden.
- Then, add garlic, ginger, and curry powder, stirring to combine.
- Stir in tomato paste for extra flavor, followed by the coconut milk.
- Let it simmer for 10 minutes, until the chicken is fully cooked.
Serving
- Serve with rice or naan for a complete meal.
Notes
Customize your curry by adding different vegetables or adjusting the spice levels to suit your family's tastes. Leftovers can be stored in the fridge for up to three days or frozen for three months.