Description
A flavorful and creamy chicken curry made with tender chicken breast chunks simmered in a rich coconut milk sauce, infused with warming spices like paprika, turmeric, and curry powder. This easy stovetop recipe yields a comforting dish perfect for serving with naan or steamed rice, enhanced with fresh lime juice and cilantro for a vibrant finish.
Ingredients
Scale
Chicken and Spices
- 1 1/2 pounds chicken breasts, cut into 1/2 inch chunks
- 1 teaspoon ground paprika
- 1/2 teaspoon turmeric powder
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
Cooking
- 3 tablespoons canola oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (13.5 ounces) coconut milk
- 2 teaspoons curry powder
- 1 tablespoon freshly squeezed lime juice
Optional Garnish and Serving
- 2 tablespoons chopped fresh cilantro (optional)
- Naan or steamed rice, for serving
Instructions
- Prepare the chicken: Cut the chicken breasts into 1/2 inch chunks. Sprinkle with paprika, turmeric, 1 teaspoon of kosher salt, and black pepper. Toss well to evenly coat all pieces with the spices.
- Brown the chicken: Heat 2 tablespoons of canola oil in a large pot or Dutch oven over medium-high heat. Once hot, add the chicken pieces and brown for 3 to 4 minutes, stirring occasionally to prevent sticking. Make sure the chicken develops a nice color but is not fully cooked through.
- Remove chicken: Transfer the browned chicken to a plate and set aside for later use.
- Sauté onion and garlic: Add the remaining 1 tablespoon of canola oil to the pot. When hot, add the diced yellow onion and sauté for about 10 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and stir continuously for 30 seconds until fragrant.
- Simmer with coconut milk: Return the browned chicken to the pot, pour in the coconut milk, and add the remaining teaspoon of kosher salt. Stir to combine all ingredients. Increase the heat to bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and simmer uncovered for 30 minutes, stirring every 10 minutes to prevent sticking and promote even cooking.
- Finish the curry: Turn off the heat and stir in the curry powder and freshly squeezed lime juice. If possible, let the curry rest for 10 minutes to allow the sauce to thicken and flavors to meld further.
- Serve: Serve the chicken curry hot with naan bread or steamed rice. Garnish with chopped fresh cilantro if desired for added freshness and color.
Notes
- For a spicier curry, add a pinch of cayenne pepper or chopped fresh chili along with the spices.
- Use chicken thighs instead of breasts for a juicier, more flavorful curry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- The curry sauce thickens further as it cools; add a splash of water or coconut milk when reheating if needed.
- Serve with basmati rice for a more fragrant accompaniment.
