Chicken Curry With Coconut Milk

This authentic Indian chicken curry with coconut milk makes a fabulous one-pot dinner. It's ready in under 30 minutes and packed with flavor. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

2 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
3/4 cup canned tomatoes
2 tablespoons olive oil
1 small onion diced
2 cloves garlic minced
1 tablespoon ginger minced
1 cup chicken broth
1 1/2 pounds chicken breast chopped into half inch chunks
1 tablespoon cornstarch
1/3 cup coconut milk canned

Instructions

In a small bowl, mix together the ground coriander, cumin, ginger, pepper, salt, garlic powder, and ground mustard.
Add the canned diced tomatoes into a blender and blend until silky smooth.
In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry spice blend and pan fry for 1-2 minutes.
Add the chicken broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover, and let everything simmer for 5 minutes. Add the chicken and simmer until cooked through.
If the curry isn’t thick enough, stir through the cornstarch very well, ensuring it is fully mixed in. Stir through the coconut milk and remove the pan off the heat. Serve immediately.

Video

Notes

Instant pot method- Make the curry powder and blend the tomatoes. Set the instant pot to sauté mode. Add oil and sauté the onion, garlic, ginger, and curry blend as described. Add the broth, tomatoes, and chicken to the pot. Cook on Manual/Pressure Cook mode for 8 minutes, then natural pressure release for 5 minutes. Stir in the coconut milk and cornstarch slurry.

Slow cooker method- Make the curry powder and blend the tomatoes. In a skillet, sauté the onion, garlic, ginger, and curry blend. Add this mixture, along with the broth, tomatoes, and chicken, to the slow cooker. Cover and cook on low for 6-8 hours or high for 2-3 hours, then remove the lid and add the coconut milk and cornstarch slurry.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.

TO FREEZE: Place the cooked and cooled curry in an airtight container and store it in the freezer for up to six months.

TO REHEAT: Microwave the curry for 30-40 seconds or in a non-stick saucepan.

Recipe variations

Add vegetables. I kept this curry simple so the chicken stands out, but you can easily incorporate all sorts of veggies into the curry. My favorites to add are cauliflower, spinach, carrots, and sliced red bell peppers.
Make it spicy. If you’re a spice fiend like I am, add a dash (or two) of red chili flakes or cayenne pepper.

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