Prep time: 5 MINS | Cook time: 25 MINS | Total time: 30 MINS | Yield: 3
Curry, in most cases, is healthy, but it all depends on how it’s prepared. This curry chicken is a healthy curry option, especially for those that are keeping a tab on their calorie intake. This recipe uses coconut milk and no cream. This Creamy Coconut Curry Chicken is a very simple curry that even your picky eaters will enjoy. We love serving this alongside basmati rice or naan bread for a filling dinner any time.
For this recipe, I use mild Indian curry. If you want a little more spice, you are welcome to use a hotter curry. This scrumptious curry is easily made using boneless chicken breasts simmered in a mouthwatering, rich tomato sauce, yogurt, and coconut sauce. If you love Indian food, you’ll surely enjoy this delicious Creamy Coconut Curry Chicken!
Ingredients
3 Boneless chicken breasts
1 Onion
3 tablespoons Butter
1 400ml can of Coconut Milk
1 c. Plain yogurt
1 tablespoon Ginger/Garlic paste
400 ml Passata sauce
SPICES:
1 tablespoon Curry powder
1 tablespoon Turmeric powder
1 tablespoon Garam masala
1 teaspoon Cumin
1 teaspoon Sugar
1 teaspoon Coriander
1 teaspoon Cayenne pepper powder
1 tablespoon Kasoori Methi” = “Dried fenugreek” , optional
1 tablespoon or tsp of Salt, according to taste
How to make Creamy Coconut Curry Chicken
Step 1: In a pot, melt 2 tbsp butter. Once melted, add the chopped onion and cook until translucent. Then, add the cubed chicken along with the minced garlic and garlic paste. Continue to cook, covered, until they produce some liquid.
Step 2: Now, add the passata sauce, spices, and sugar. Stir well.
Step 3: Pour in the coconut milk. Add the butter and plain yogurt. Let the mixture simmer for about 30 minutes over low heat, uncovered. Or you can pressure the cooker following the cooker’s instructions.
Step 4: Before serving, top with optional Kasoori Methi (dried fenugreek) and serve with basmati rice or naan bread. Enjoy!
Nutrition Facts:
YIELD: 3 SERVING SIZE: 1
Amount Per Serving: CALORIES: 758 TOTAL FAT: 50g SATURATED FAT: 35g TRANS FAT: 0g UNSATURATED FAT: 11g CHOLESTEROL: 140mg SODIUM: 1039mg CARBOHYDRATES: 33g FIBER: 7g SUGAR: 16g PROTEIN: 49g
Creamy Coconut Curry Chicken
Ingredients
- 3 Boneless chicken breasts
- 1 Onion
- 3 tablespoons Butter
- 1 400 ml can of Coconut Milk
- 1 c. Plain yogurt
- 1 tablespoon Ginger/Garlic paste
- 400 ml Passata sauce
- SPICES:
- 1 tablespoon Curry powder
- 1 tablespoon Turmeric powder
- 1 tablespoon Garam masala
- 1 teaspoon Cumin
- 1 teaspoon Sugar
- 1 teaspoon Coriander
- 1 teaspoon Cayenne pepper powder
- 1 tablespoon Kasoori Methi” = "Dried fenugreek” optional
- 1 tablespoon or tsp of Salt according to taste
Instructions
- In a pot, melt 2 tbsp butter. Once melted, add the chopped onion and cook until translucent. Then, add the cubed chicken along with the minced garlic and garlic paste. Continue to cook, covered, until they produce some liquid.
- Now, add the passata sauce, spices, and sugar. Stir well.
- Pour in the coconut milk. Add the butter and plain yogurt. Let the mixture simmer for about 30 minutes over low heat, uncovered. Or you can pressure the cooker following the cooker's instructions.
- Before serving, top with optional Kasoori Methi (dried fenugreek) and serve with basmati rice or naan bread. Enjoy!
