Coconut Curry Chicken
Coconut curry chicken is a mouthwatering dish that combines tender chicken, hearty vegetables, and a blend of aromatic spices, all simmered in a luscious coconut milk sauce. Serve it up with naan and basmati rice for a meal your family won’t be able to get enough of!
Servings: 8 people
Ingredients
- 2 boneless skinless chicken breasts cubed
- 2 large potatoes skinned and diced
- 1 15 ounce can chickpeas drained and rinsed
- 2 large carrots diced
- 2 tablespoons vegetable oil
- 1 medium yellow onion minced
- 2 cloves garlic minced
- ½ teaspoon fresh ginger minced
- 1 6 ounce can tomato paste
- 3 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt more to taste
- ½ teaspoon pepper
- 2 15 ounce cans coconut milk full fat
- Cilantro and rice for serving
Instructions
- Prepare your chicken by chopping it into 2 inch pieces and seasoning with some salt and pepper. Heat a skillet over medium high heat with 1 tablespoon of vegetable oil. Saute the chicken for 5-8 minutes, until just seared on all sides.
- To the slow cooker add your seared chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.
- In the skillet you cooked your chicken, heat your oil over medium high heat, add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.
- To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, remove from heat.
- Pour your sauce over your chicken and vegetables in the slow cooker, cover with the lid and cook for 4 hours on high, or on low for 8 hours.
- Serve fresh over rice with some chopped cilantro on top.
Video
Notes
Coconut Curry Alternate Cooking Methods
Instant Pot:
- Depending on the size of your instant pot, you may want to halve the recipe so it will fit. Select the saute function on your instant pot and heat up your vegetable oil.
- Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more, until you have lightly seared the chicken on all sides.
- To the instant pot add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
- Place your prepared vegetables into the instant pot and close the lid, be sure to seal the steam vent.
- Set it to cook on high pressure for 10 minutes. Your instant pot will take a few minutes to heat up and start the pressure cooking process.
- Once the 10 minutes is up, release the pressure of the cooker using the natural-release method. Stir the curry and serve over rice!
- In a large pot, heat your vegetable oil over medium high heat. Add in your onion and garlic.
- Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few minutes more, until you have lightly seared the chicken on all sides.
- To the pot add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
- Add in your prepared vegetables and bring everything to a boil.
- Reduce heat to low and cover. Simmer the curry for 1 hour, stirring occasionally.
- Remove from heat and serve over rice!
- Preheat oven to 350 degrees Fahrenheit. Prepare a large casserole dish by spraying it with nonstick cooking spray, and set aside.
- In a large pan, heat your vegetable oil over medium-high heat. Add in your onion and garlic.
- Saute your onion and garlic for 2-3 minutes. Add in your cubed and seasoned chicken and saute for a few more minutes until you have lightly seared the chicken on all sides.
- In a medium bowl, add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well.
- Pour your sauce into the prepared casserole dish, and add in your sauteed onion, garlic, and chicken, as well as your prepared vegetables.
- Cover your dish with heavy-duty foil, or 2 layers of foil, and bake for 20 minutes. Remove the dish and stir everything. Return the dish to the oven, covered, and bake for an additional 20-30 minutes.
- Once your curry is fully cooked you can remove it from the oven and serve!
Nutrition
Calories: 340kcal | Carbohydrates: 40g | Protein: 14g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 698mg | Potassium: 693mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2966IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 5mg
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