Description
A creamy and flavorful Coconut Curry Chicken recipe featuring tender chicken breast simmered in a rich coconut milk and curry sauce, enhanced with fresh herbs and served over rice. Perfect for a comforting weeknight dinner with a blend of aromatic spices and vibrant lime accents.
Ingredients
Main Ingredients
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 1 medium red onion, chopped
- 2 large shallots, minced
- Kosher salt, to taste
- 2 cloves garlic, finely chopped
- 1 tsp. finely chopped ginger
- 1 1/2 tbsp. curry powder
- 2 tbsp. tomato paste
- 1 (13-oz.) can coconut milk
- 1/2 cup water, plus more as needed
- 1 1/2 lb. boneless, skinless chicken breast, cut into 1″ pieces
- Juice of ½ lime
For Serving
- Lime wedges
- Mint leaves, torn
- Cilantro leaves, torn
- Cooked rice
Instructions
- Sauté Onions and Shallots: In a large pot or high-sided skillet over medium heat, heat the vegetable oil and butter. Once the butter has melted, add the chopped red onion and minced shallots. Cook them until they become tender and translucent, which should take about 6 to 8 minutes.
- Add Aromatics and Spices: Stir in the finely chopped garlic, ginger, and curry powder. Cook this mixture for about 1 minute until fragrant. Then add the tomato paste and continue cooking for 1 to 2 minutes until it darkens slightly, which helps develop a deeper flavor.
- Simmer Chicken in Coconut Sauce: Pour in the coconut milk and 1/2 cup of water, bringing the mixture to a gentle simmer. Add the chicken pieces and cook them, stirring occasionally, until fully cooked through—about 6 to 8 minutes. If the sauce becomes too thick, add additional water one tablespoon at a time until the desired consistency is reached.
- Finish and Serve: Stir in the juice of half a lime to brighten the flavors. Garnish the dish with torn mint and cilantro leaves. Serve the coconut curry chicken hot alongside cooked rice and lime wedges for squeezing over the top.
Notes
- Adjust the water quantity to get the sauce consistency you prefer; more water will make it thinner.
- Boneless, skinless chicken breast is used here for lean, tender meat, but thighs can be used for more flavor and moisture.
- Add cooked vegetables like bell peppers or spinach for extra nutrition and color.
- This dish pairs well with jasmine or basmati rice to soak up the delicious sauce.
- For extra heat, consider adding a pinch of cayenne pepper or sliced fresh chili with the spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
