Learn how to make chicken curry with coconut milk, and you’ll never want takeout again. Featuring tender chicken simmered in delicately spiced coconut curry, it’s a mouthwatering combination. Instant pot and slow cooker methods included!
In a small bowl, mix together the curry powder ingredients. 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.
Notes
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.