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Easy One Pot Creamy Coconut Chicken Curry

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired

Description

Description: This easy, one-pot creamy coconut chicken curry is a quick and flavorful dish that combines tender chicken with rich coconut milk and a mix of spices. Perfect for busy nights when you need something comforting and delicious in no time.


Ingredients

Units Scale
  • 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1 can (14 oz) coconut milk (full-fat for creaminess)
  • 1/2 cup chicken broth or water
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice (for serving)

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
  • Add the garlic and ginger, and sauté for another minute until fragrant.
  • Stir in the curry powder, turmeric, cumin, paprika, and chili powder (if using). Let the spices cook for about 30 seconds to release their flavors.
  • Add the chicken pieces and season with a pinch of salt and pepper. Cook until the chicken is browned on all sides (about 5-7 minutes).
  • Stir in the tomato paste, coconut milk, and chicken broth. Bring the mixture to a simmer, then lower the heat and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
  • Adjust seasoning with salt and pepper to taste.
  • Serve the curry over cooked rice and garnish with fresh cilantro.

Notes

  • For a thicker sauce, you can simmer the curry for an extra 5-10 minutes until it reduces to your liking.
  • If you want more heat, you can add some red pepper flakes or extra chili powder.
  • This recipe can also be made with boneless skinless thighs for extra tenderness.

Nutrition

  • Calories: 380 kcal
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 18g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg