Coconut Chicken Curry
This coconut chicken curry comes together so fast, you won't believe how good it is.
Servings: 4 servings
Calories: 409kcal
Ingredients
- 1 pound boneless chicken breast or thigh meat cut in bite-sized chunks
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 14.5 ounces coconut milk canned, full-fat
- 2 tablespoons tomato puree
- 1 1/2 tablespoons curry powder
- 1 clove garlic minced
- Salt to taste
- 1 1/2 cups long-grain rice
- 2 cups water
Instructions
- Saute the onion in olive oil until lightly browned.
- Whisk in the coconut milk, tomato paste, curry powder, and garlic.
- Add the chicken and stir to combine.
- Bring to a boil, reduce the heat, and simmer for 20 to 25 minutes.
- In another pot, heat 2 cups of water to boiling. Add the rice and stir. Cover with a lid and cook on a low simmer for approximately 18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Serve the curry over rice.
Notes
Add additional veggies, if desired, like potato, sweet potato chunks, sliced bell pepper, water chestnuts, or spinach.
Nutrition
Calories: 409kcal | Carbohydrates: 61g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 207mg | Potassium: 655mg | Fiber: 2g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg