This vibrant and creamy Chicken Curry with Coconut Milk is packed with layers of spices and flavors that will warm you from the inside out. Combining tender chicken breast, aromatic spices like garam masala and curry powder, and rich coconut milk, this dish is a delicious twist on traditional curry. It’s an easy one-pan meal that’s perfect for weeknight dinners, bringing a taste of India to your table. Serve it with rice or naan, and enjoy a hearty, satisfying meal that’s sure to become a family favorite.
Ingredients:
- 2 tablespoons yellow curry powder
- 1 ½ teaspoons garam masala
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 ½ pounds chicken breast, chopped into bite-sized pieces
- 1 teaspoon kosher salt
- 1 (13-ounce) can coconut milk
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 jalapeno, seeded and chopped
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon of fresh lemon juice (from roughly half a lemon)
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ½ cup cilantro, chopped (for garnish)
Instructions:
- Season the chicken:
In a small bowl, mix the yellow curry powder, garam masala, cayenne pepper, and kosher salt. Toss the chopped chicken pieces in this spice mixture until they are evenly coated. Set aside. - Cook the aromatics:
Heat 3 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chopped onion and jalapeno, cooking for 4–5 minutes until softened and fragrant. Stir in the minced garlic and ginger, cooking for another 1–2 minutes until aromatic. - Cook the chicken:
Add the seasoned chicken pieces to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through. - Add the coconut milk and broth:
Pour the coconut milk and chicken broth into the skillet with the chicken and stir well. Bring the mixture to a gentle simmer and cook for 10–12 minutes, allowing the chicken to fully cook and the flavors to blend. - Thicken the curry:
In a small bowl, combine the cornstarch with cold water and stir until the mixture is smooth. Slowly stir this mixture into the curry to thicken the sauce. Continue cooking for another 2–3 minutes, stirring constantly, until the sauce reaches your desired consistency. - Add lemon juice and cilantro:
Stir in the fresh lemon juice to brighten the flavors, then taste the curry and adjust seasoning if needed. Garnish with chopped cilantro for a fresh, vibrant finish. - Serve hot:
Serve the chicken curry over a bed of rice or with warm naan bread on the side. Enjoy the rich, flavorful dish with a refreshing squeeze of extra lemon, if desired.
Conclusion:
This creamy Chicken Curry with Coconut Milk is a perfect balance of warmth, spice, and richness. The tender chicken combined with aromatic spices, coconut milk, and a touch of citrus makes for an irresistible dish that’s both comforting and satisfying. It’s easy to prepare and can be customized with more or less heat to suit your taste. Whether you’re cooking for yourself or feeding a crowd, this chicken curry is a delicious, crowd-pleasing recipe that’s sure to become a regular on your menu!