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Creamy coconut chicken curry close up garnished with cilantro and lime wedges.
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5 from 6 votes

Creamy Coconut Curry Chicken

Perfectly tender chicken dredged in a creamy curry broth makes this one-pot meal a dinner delight. Creamy Coconut Chicken Curry is a fast and healthy meal with busy weeknights in mind.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 Servings
Calories: 554kcal
Author: Aimee Mars

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Large Dutch Oven (or heavy bottomed pot)

Ingredients

  • 2 tablespoons Oil
  • 2 lbs Boneless Chicken Thighs cubed into small pieces
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 small Onion diced
  • 3 Garlic Cloves minced
  • 3 tablespoons Curry Powder
  • 2 tablespoons Tomato Paste
  • 1 cup Chicken Broth
  • 14 ounce Coconut Milk 1 can
  • 14.5 ounces Diced Tomatoes 1 can
  • 2 tablespoons Sugar
  • 2 tablespoons Parsley chopped

Instructions

  • Cook the chicken: Heat the oil in a large Dutch oven over medium heat and add the chicken. Cook for 7 minutes or until the chicken is no longer pink. Using a slotted spoon remove the chicken and set it aside on a plate.
  • Prepare the sauce: add the onion, garlic, and curry powder, tossing to coat, and cook for 2 minutes. Add the tomato paste and cook for 1 more minute.
  • Pour the broth, coconut milk, diced tomatoes, and sugar into the pot and bring to a boil, cover with a lid and reduce heat to a simmer. Continue to simmer for 15 minutes.
  • Add the chicken back to the sauce and continue to simmer for 5 to 10 more minutes until the sauce begins to slightly thicken.
  • Garnish with fresh parsley.

Nutrition

Serving: 2cups | Calories: 554kcal | Carbohydrates: 14g | Protein: 27g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 148mg | Sodium: 605mg | Potassium: 746mg | Fiber: 2g | Sugar: 7g | Vitamin A: 421IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 5mg