This Thai inspired coconut milk curry chicken recipe is full of flavor and made in one pan. It makes a great weeknight dinner that can be ready in about 30 minutes.
1.5poundsboneless, skinless chicken breastscut into 2 inch cubes
3tablespooncurry powderdivided
Salt and pepper to taste
1cupyellow onionchopped
3clovesgarlicfinely chopped, about 2 tsp
2tablespoonfresh gingerabout a 2 inch knob, finely chopped (not powdered)
3tablespoontomato pasteabout half a 6 oz can
1teaspooncumin
1teaspoonground coriander
1teaspoonancho chili powder
1-15.25ozcan coconut milk full fat, not reduced fat
1cupchicken broth or stock
1tablespoonbrown sugaroptional
For Serving
Hot cooked rice
Warm naan
Lime wedges
Cilantro leaves
Crushed red pepper flakes
Instructions
In a medium bowl, toss chopped chicken pieces with ½ tablespoon curry powder, salt and pepper.
Heat one tablespoon coconut oil in a large skillet oven medium-high heat. When melted, add chicken and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from pan to a plate and set aside.
Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add onions and cook for about 3 to 5 minutes or until softened and starting to turn golden. Add the garlic and ginger, stir to combine.
Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to form a thick paste.
Add coconut milk and chicken broth to the skillet, stirring to combine. I like to use a flat whisk to get it to come together.
Turn heat to medium high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes.
Add brown sugar, stir to combine. Return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more or until a meat thermometer registers 165º F.
Serve with hot cooked rice, lime wedges, and chopped cilantro.
Video
Notes
Coconut oil helps to give this curry dish it’s rich flavor and texture. I highly recommend it, but you can use your favorite oil instead.
You can use regular or chipotle chili powder if you can’t find ancho chili powder. I have made this dish without ground coriander, and it is totally delicious!
This curry sauce recipe is mild. If you like to spice things up, add ground cayenne or red pepper flakes to sauce when you add the other spices. Adjust amount to your taste preference.
Peas are a nice addition. Add 1 cup frozen peas or canned peas along with the coconut milk and broth.
I like the added sweetness of brown sugar, but it's optional.
My favorite way to eat this curry dish is with hot cooked jasmine rice.