Easy Coconut Curry Chicken with Rice Recipe
This easy coconut curry chicken recipe combines tender chicken pieces in a creamy, spiced coconut sauce for a flavorful meal. Serve it with fluffy rice or naan bread for a quick and satisfying dinner.
Equipment
- Large skillet
Ingredients
- Chicken and Aromatics:
- 5 chicken breast fillets cut into bite-sized pieces
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- Curry Base:
- 1 cup coconut milk
- 1 cup chicken broth
- Spices:
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- Oil and Optional Garnishes:
- 3 tablespoons vegetable oil
- Fresh cilantro lime, white rice, and naan for serving (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook until softened.
- Stir in minced garlic and grated ginger, and sauté for 1 minute until fragrant.
- Add the chicken pieces, seasoning with salt, pepper, turmeric, cumin, coriander, and paprika. Cook until browned on all sides.
- Pour in the coconut milk and chicken broth. Stir well, scraping the bottom of the skillet to release any browned bits.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, or until the chicken is cooked through.
- Adjust seasoning if necessary, and garnish with fresh cilantro and lime before serving.
- Serve with white rice or naan bread, if desired.
Notes
For added flavor, use bone-in chicken thighs instead of breast fillets.
For a spicier version, include ½ teaspoon of chili powder or a chopped fresh chili.
Leftovers store well in the fridge for up to 3 days or can be frozen for up to a month.
Servings: 6 Servings