Coconut Curry Chicken
Tender chicken pieces simmered in a rich, aromatic coconut curry sauce, served with warm naan bread and steamed cauliflower for a quick and flavorful Indian meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: Indian
- Difficulty: Easy
- Cost: $4.19/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- quick
- sauté
- savory
- sweet
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (medium, chopped)
- 2 clove garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can full-fat coconut milk
- 1 cup chicken broth
- 1 pound chicken breast (pre-cooked, cut into bite-sized pieces)
- 4 naan breads
- 1 package frozen cauliflower florets
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add chopped yellow onion and cook until softened, about 3-4 minutes.
- Add minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
- Stir in curry powder, garam masala, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Pour in full-fat coconut milk and chicken broth, stirring to combine. Bring the sauce to a gentle simmer.
- Add pre-cooked chicken breast pieces to the simmering sauce. Reduce heat to low and cook for 5-7 minutes, allowing the chicken to heat through and absorb the flavors.
- While the curry simmers, warm naan bread according to package directions.
- Steam frozen cauliflower florets in the microwave or on the stovetop until tender, about 4-6 minutes.
- Serve the coconut curry chicken with warm naan bread and steamed cauliflower.
Notes
Using pre-cooked chicken breast significantly reduces the cooking time for this dish. Adjust the amount of curry powder to your family's preference for spice.
Nutrition (per serving)
- Calories: 520
- Protein: 44.1 g
- Carbohydrates: 30.5 g
- Fat: 25.8 g
- Fiber: 6.3 g
- Sodium: 790 mg
- Saturated Fat: 17.5 g
- Sugar: 6.2 g
- Cholesterol: 115 mg