Description
Coconut Chicken Curry is a delightful and flavorful dish that brings together tender chicken pieces with a medley of aromatic spices, jalapeño heat, and creamy coconut milk—all cooked in just one skillet for easy cleanup. Ready in 30 minutes, this recipe is perfect for busy weeknights or entertaining guests. The rich and aromatic sauce pairs wonderfully with rice or naan, making each bite a comforting experience. With its healthful ingredients and customizable spice levels, Coconut Chicken Curry is sure to become a favorite at your dining table.
Ingredients
Scale
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- Salt and black pepper
- 4 boneless, skinless chicken breasts
- Olive oil or coconut oil
- Onion, jalapeño, ginger, garlic, tomatoes
- Unsweetened coconut milk
- Fresh parsley or cilantro
Instructions
- In a large mixing bowl, blend spices: cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper.
- Coat chicken breasts with the spice mixture evenly.
- Heat oil in a skillet over medium heat; cook chicken until golden brown (6–8 minutes each side). Remove from skillet.
- In the same skillet, sauté onion, jalapeño, ginger, and garlic until soft (about 5 minutes).
- Add chopped tomatoes and lemon juice; simmer for 5 minutes.
- Stir in coconut milk and simmer until slightly thickened (about 5 minutes).
- Return chicken to skillet; simmer together for an additional 5 minutes.
- Garnish with fresh parsley or cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Adjust the level of cayenne pepper to control heat. Feel free to add vegetables like bell peppers or spinach for more nutrition.