Coconut Chicken Curry
This creamy coconut chicken curry is perfect for a busy weeknight. It's easy to make in under 30 minutes. I opted to use chicken thighs, but you can use breasts if you prefer.
Ingredients
- 3 tablespoons oil
- 1 large onion (chopped)
- 2 tablespoons minced garlic (about 6 cloves)
- 3 tablespoons curry powder
- ⅓ cup tomato paste
- 1 (14-ounce) can coconut milk
- 2 cups chicken stock
- 2 teaspoons sugar
- 1 ½ pounds boneless skinless chicken thighs (cut into chunks)
- 2 medium bell peppers (any color; sliced)
- 1-1 ½ teaspoons salt (to taste)
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and garlic, and saute for 4-5 minutes until softened.
- Add the curry powder and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds.
- Stir in the coconut milk, chicken stock, sugar, and chicken thighs. Bring to a boil, then reduce the heat so it's bubbling gently but consistently. Let it bubble for 10-12 minutes until the chicken is cooked through and the sauce has reduced slightly.
- Add the bell peppers and cook for another 2 minutes until softened. Season with salt. Serve with rice. Enjoy!
Notes
Thickness: I personally enjoy thinner curries, but if you want it thicker, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and mix this into the curry at the end. Or, you can add ground almonds or cashews.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!