Chicken Coconut Curry
This coconut curry is creamy, delicious, healthy and best of all... made is a single pot. You could also easily swap out the chicken for shrimp or any other meat of your choice. As an added bonus, it is ready and on the table in about 30 minutes, so ditch the takeout, your family will be begging you to add this to the weekly menu!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 Tbsp coconut oil
- 2 Lbs. chicken thighs boneless, skinless
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 tsp ginger
- 1 medium yellow onion chopped
- 3 cloves garlic minced or pressed
- 3 Tbsp curry powder
- 1 C. chicken or vegetable broth
- 14 oz. canned coconut milk full fat, not lite
- 1 14.5 oz can fire roasted diced tomatoes
- 2 Tbsp. tomato paste
- 2 Tbsp. Sugar or honey
- 2 Tbsp parsley
Ingredients
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Instructions
- Heat the oil in a large Dutch oven or skillet. If you are using an Instant Pot for the recipe, you can use the "sauté" button and add the oil directly to the Instant Pot.
- Add the chicken, salt, pepper, ginger, cayenne pepper and coriander. Cook for about 5 minutes, or until the chicken is no longer pink.
- Add onion and garlic and cook until the garlic is fragrant and the onion is translucent. About 2 minutes.
- Add the curry powder, broth, coconut milk, diced tomatoes, tomato paste, sugar and parley. Stir to combine.
- If using a dutch oven, bring to a boil, then reduce heat, cover with a lid and simmer for about 20 minutes, stirring occasionally. Serve immediately over rice.
- If using an Instant Pot, lock and secure lid. Cook on high pressure for 10 minutes. Release pressure and serve immediately over rice.
- NOTE: If you wish for your curry sauce to be thicker, mix 2 Tbsp cornstarch with 2 Tbsp water, then add mixture to curry and simmer until thickened.