Quick & Easy Coconut Chicken Curry

Designed for busy evenings, this recipe uses minimal active time to bring a comforting and aromatic curry to your table. This coconut chicken curry demonstrates that you don’t need a long list of exotic spices for a flavourful dish. With just a few basic ingredients and clever preparation, you’ll have a complete and satisfying meal from start to finish in around 30 minutes, perfect for a relaxed weeknight dinner.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Difficulty: Easy
• Serves: 2-3

Ingredients

• 10.6 oz (300g) chicken breast, cubed into 0.8-1.2 inch (2-3cm) pieces
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 0.4 inch (1cm) fresh ginger, grated (or ½ tsp ground ginger)
• 1 tbsp medium curry powder
• 13.5 fl oz (400ml) full-fat tinned coconut milk
• 7.1 oz (200g) tinned chopped tomatoes (or passata)
• Salt and freshly ground black pepper, to taste
• Fresh coriander, chopped, to garnish (optional)

Method

1. Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Once hot, add the chicken cubes and cook for 3-4 minutes, turning occasionally, until golden brown on all sides. Remove the chicken from the pan and set aside.
2. In the same pan, add a little more oil if needed, then stir in the chopped onion. Cook for about 3-4 minutes, stirring frequently, until softened and translucent.
3. Add the minced garlic and grated (or ground) ginger to the pan. Cook for 1 minute, stirring, until fragrant.
4. Stir in the curry powder and cook for another 30 seconds, stirring to lightly toast the spices. This step enhances the curry’s flavour.
5. Pour the coconut milk and chopped tomatoes into the pan. Bring to a gentle boil, then reduce the heat to a simmer and let it bubble for 5 minutes, stirring occasionally.
6. Return the browned chicken to the sauce. Continue to cook over a low heat for another 5-7 minutes, or until the chicken is thoroughly cooked through and the sauce has thickened slightly. Taste and adjust the seasoning with salt and pepper.
7. Serve immediately, garnished with fresh chopped coriander, if desired.

Serving & Leftovers

This curry is best served hot with basmati or jasmine rice. Any leftovers can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, use a frying pan over a medium-low heat or a microwave, adding a splash of water or coconut milk if the sauce becomes too thick.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Incorporating dishes like this into your routine is an effective way to enjoy rich flavours without sacrificing precious time. This recipe provides a simple framework for quick, delicious meals that can be easily replicated and adapted to suit your tastes, simplifying your culinary journey with SmartKitchen30.