Creamy Coconut Curry Chicken

Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Yield: 3

This creamy coconut curry chicken is an authentic dish that is incredibly easy to throw together. If you love curry, I’m sure you’ll love this coconut curry chicken. Serve this alongside basmati rice or naan bread for a filling, mouthwatering dinner.

One of my favorite comfort food is Indian chicken curry. I love curry, and this creamy coconut chicken curry is super hard to miss! This is a healthy version made with coconut milk and no cream perfect for people watching their calories.

Ingredients

3 Boneless chicken breasts

3 tablespoons Butter

1 400ml can of Coconut Milk

1 Onion

1 tablespoon Ginger/Garlic paste

400 ml Passata sauce

1 c. Plain yogurt

SPICES:

1 tablespoon Curry powder

1 tablespoon Turmeric powder

1 tablespoon Garam masala

1 teaspoon Coriander

1 teaspoon Sugar

1 teaspoon Cayenne pepper powder

1 teaspoon Cumin

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, heat 2 tbsp butter. Once melted, add the chopped onion and cook until translucent. Next, add the cubed chicken and minced ginger, and garlic paste. Cook further, covered, until it sweats, and produces some juices.

Step 2: Stir well and add the passata sauce with spices and sugar. Pour in the coconut milk. Add the butter and plain yogurt. Let everything simmer for another 30 minutes over low heat, uncovered. Alternately, pressure cook following your cookers instructions until done.

Step 3: If desired, top with Kasoori Methi (dried fenugreek).

Step 4: Serve the coconut curry chicken immediately with basmati rice or naan bread. Enjoy!

Note:

Make sure to use quality “Coconut Milk” to thicken the sauce up. If you shake the can without hearing any liquid swish around, you’ll know it’s quality coconut milk.

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

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Creamy Coconut Curry Chicken

This creamy coconut curry chicken is an authentic dish that is incredibly easy to throw together. If you love curry, I'm sure you'll love this coconut curry chicken. Serve this alongside basmati rice or naan bread for a filling, mouthwatering dinner.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Main Course

Cuisine Indian

Servings 3 people

Calories 758 kcal

Ingredients

  

• 3 Boneless chicken breasts
• 3 tablespoons Butter
• 1 400 ml can of Coconut Milk
• 1 Onion
• 1 tablespoon Ginger/Garlic paste
• 400 ml Passata sauce
• 1 c. Plain yogurt
• SPICES:
• 1 tablespoon Curry powder
• 1 tablespoon Turmeric powder
• 1 tablespoon Garam masala
• 1 teaspoon Coriander
• 1 teaspoon Sugar
• 1 teaspoon Cayenne pepper powder
• 1 teaspoon Cumin
• 1 tablespoon Kasoori Methi” = "Dried fenugreek” optional
• 1 tablespoon or tsp of Salt according to taste

Instructions

 

• In a pot, heat 2 tbsp butter. Once melted, add the chopped onion and cook until translucent. Next, add the cubed chicken and minced ginger, and garlic paste. Cook further, covered, until it sweats, and produces some juices.
• Stir well and add the passata sauce with spices and sugar. Pour in the coconut milk. Add the butter and plain yogurt. Let everything simmer for another 30 minutes over low heat, uncovered. Alternately, pressure cook following your cookers instructions until done.
• If desired, top with Kasoori Methi (dried fenugreek).
• Serve the coconut curry chicken immediately with basmati rice or naan bread. Enjoy!

Notes

Make sure to use quality “Coconut Milk” to thicken the sauce up. If you shake the can without hearing any liquid swish around, you’ll know it’s quality coconut milk.