Creamy Coconut Curry Chicken

Ingredients

• 600 g chicken breast, cut into medium cubes (about 1 lb 5 oz)
• 1 tablespoon curry powder (approx. 8 g)
• 1 medium onion, chopped (about 120 g)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 medium tomato, seeded and chopped
• 400 ml coconut milk (about 1 2/3 cups)
• 1/2 cup (120 ml) water
• Juice of 1/2 lemon (optional to finish)
• Salt to taste (about 1 teaspoon)
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley to finish

Instructions

1. Season the chicken cubes with salt, pepper, and half the curry powder; set aside for 5 minutes.
2. Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
3. Add the minced garlic and stir for 30 seconds, then add the chopped tomato and cook briefly until softened.
4. Increase the heat, add the chicken, and sear the cubes until they are lightly browned on the outside.
5. Sprinkle the remaining curry over the chicken, mix well, then pour in the coconut milk and the water.
6. Reduce the heat and simmer uncovered for 8–10 minutes, until the sauce thickens slightly and the chicken is cooked through.
7. Taste and adjust salt; finish with the lemon juice (if using) and sprinkle the chopped parsley before serving.

Tips

• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in during the last minutes of cooking.
• Sear the chicken over high heat at the start to seal in juices and keep it tender.
• Serve with white rice, quinoa, or pita to make the most of the sauce.

Variations

• Add 1/2 cup frozen peas in the last 5 minutes for extra color and texture.
• Replace half the chicken breast with cubed sweet potato for a heartier, slightly sweet version.

FAQ