Description
A rich and creamy Coconut Cream Chicken Curry Skillet that combines tender chicken pieces simmered in a fragrant sauce made with coconut milk, curry spices, and fresh ginger. This quick and easy one-pan meal is perfect for weeknight dinners, delivering bold Indian-inspired flavors without the fuss.
Ingredients
Scale
Chicken and Spices
- 1 tablespoon coconut oil or olive oil
- 1 ½ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids and Finishing Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar (optional)
- Juice of ½ lime
- Chopped fresh cilantro for garnish
Instructions
- Brown the Chicken: Heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 4–5 minutes, turning occasionally, until lightly browned but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the diced onion to the same skillet. Sauté for 3–4 minutes until the onion becomes soft and translucent. Then add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add Spices: Stir in the curry powder, ground turmeric, and paprika into the skillet with the aromatics. Toast the spices for about 30 seconds to release their flavors.
- Create the Sauce: Pour in the full-fat coconut milk and chicken broth. Add the tomato paste and brown sugar if using. Stir everything well to combine, making sure the tomato paste dissolves evenly.
- Simmer the Curry: Return the browned chicken pieces to the skillet. Allow the curry to simmer uncovered for 10–15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened to your liking.
- Finish and Serve: Stir in the lime juice and adjust the seasoning with salt and pepper as needed. Garnish with chopped fresh cilantro and serve the curry hot over rice, quinoa, or with warm naan.
Notes
- Serve over rice, quinoa, or with warm naan bread for a complete meal.
- Add vegetables such as spinach, bell peppers, or peas to increase the nutritional value and add freshness.
- For extra heat, include a pinch of chili flakes or a chopped fresh chili when sautéing the aromatics.
