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5
from 1 vote
Chicken Curry
This Indian inspired Chicken Curry has the creamiest tomato coconut sauce and is surprisingly easy to make. Serve it over a bed of basmati rice with a slice of garlic naan – YUM!
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course:
Dinner
Cuisine:
American, Indian
Keyword:
chicken breast, easy, spicy
Servings:
4
people
Calories:
504
kcal
Author:
Jennifer Debth
Equipment
Cast Iron Skillet
Ingredients
2
tablespoons
olive oil
1
small
onion
diced
2
cloves
garlic
minced
3-4
tablespoons
curry powder
1
teaspoon
ground cinnamon
1
teaspoon
paprika
1/2
teaspoon
garam masala
1/2
teaspoon
ground ginger
1/2
teaspoon
salt
plus more to taste
1/2
teaspoon
cayenne pepper
more or less to taste; omit if you don't like spice
1
bay leaf
1-2
tablespoons
brown sugar
more or less to taste
1
pound
boneless, skinless chicken breasts
cubed
1
tablespoon
tomato paste
1
(15 oz can)
full-fat coconut milk
2
tablespoons
lemon juice
cilantro
for garnish
basmati rice
for serving
garlic naan
for serving
US Customary
-
Metric
Instructions
Heat olive oil in a large non-stick skillet over medium heat.
Once hot, add in onion and sauté for 5 minutes.
Stir in garlic, curry powder, cinnamon, paprika, garam masala, ginger, salt, cayenne, bay leaf, and brown sugar.
Cook for 30-60 seconds or until fragrant. Be careful not to burn the garlic.
Stir in chicken, tomato paste, and coconut milk.
Bring to a simmer, reduce heat to low, and simmer, covered, for 20-25 minutes or until the chicken is cooked, stirring occasionally.
Remove bay leaf and stir in lemon juice.
Serve with cilantro, rice, naan, and enjoy!
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Notes
Nutrition information does not include rice or naan.
Nutrition
Serving:
1
person
|
Calories:
504
kcal
|
Carbohydrates:
13
g
|
Protein:
39
g
|
Fat:
35
g
|
Saturated Fat:
22
g
|
Cholesterol:
96
mg
|
Sodium:
425
mg
|
Potassium:
671
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
479
IU
|
Vitamin C:
7
mg
|
Calcium:
69
mg
|
Iron:
6
mg