Chicken Curry With Coconut Milk

My mom's 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

TO STORE: Let the curry cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.

TO FREEZE: Store the cooled curry in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating.

TO REHEAT: Warm the curry gently in a saucepan over medium-low heat, stirring occasionally, or microwave in 30-second spurts until hot. If the sauce has thickened too much, stir in some water or coconut milk.

Nutrition