Quick Coconut Chicken Curry
I like to make curries with 50 ingredients that take all day long, but sometimes, a quick curry is exactly what I need! This one is perfect, and so full flavoured. Goes well with rice, noodles, or boiled/roasted potatoes.
Ingredients
Chicken Curry
- 2 lbs Boneless Skinless Chicken Breast, cut into 1 1/2-inch pieces
- Salt, to taste
- 2 tbsp Vegetable Oil
- 2 tbsp Butter
- 1 Medium Onion, peeled + thinly sliced
- 5 cloves Garlic, peeled + chopped
- 1 tbsp Ginger, peeled + chopped
- 3 tbsp Curry Powder
- 2 13.5 oz Cans Unsweetened Coconut Milk
Toppings
- Chopped Chilies/Cilantro/Lime Wedges
Serve With
- Rice/Noodles/Bread/Potatoes
Instructions
- Season chicken all over with salt. Heat oil in a large heavy pot over high heat. Add the chicken + cook until browned on all sides, 8–10 minutes, stirring occasionally. Transfer to a plate or bowl.
- Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, + ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry powder + cook, stirring, about 3 minutes. Stir in coconut milk + 1 cup water.
- Return chicken to pot + bring to a simmer. Cook, partially covered, until chicken is tender, 30–35 minutes. Season with salt to taste, and serve however you want (I spooned it over rice + topped with cilantro).