Coconut Chicken Curry Recipe

Name: Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breasts; 3 tablespoons ghee; 2 medium onions; 4 small tomatoes; 1 -2 cinnamon stick; 1 bay leaf; 1/2 teaspoon garlic paste; 1/2 teaspoon ginger paste; 2 tablespoons curry powder; 2 (15 ounce) cans coconut milk; 2 cups chicken stock; 1 small lemon, juice of; cilantro; salt; black pepper

Servings: persons

6 boneless skinless chicken breasts
3 tablespoons ghee
2 medium onions
4 small tomatoes
1 -2 cinnamon stick
1 bay leaf
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 tablespoons curry powder
2 (15 ounce) cans coconut milk
2 cups chicken stock
1 small lemon, juice of
cilantro
salt
black pepper

1
Melt ghee over medium heat.
2
Add cinnamon, bay leaf, onions, ginger and garlic pastes, and cook slowly till onions are tender and translucent.
3
Add one chopped tomato, curry powder, salt and pepper.
4
Add in coconut milk and chicken stock, and let cook on simmer till the sauce thickens.
5
Now add the rest of the tomatoes, chicken, lemon juice, and toss in a handful of cilantro.
6
Allow to cook approximately 15-20 minutes.
7
Serve with basmati rice or paratha.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, 3 tablespoons ghee, 2 medium onions, 4 small tomatoes, and more.

Yes, Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken Curry

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