Indian Coconut-Chicken Curry Recipe

Name: Indian Coconut-Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Vegetable Oil; 1 large Onion, thinly sliced; 4 teaspoons finely chopped Garlicp; 4 teaspoons finely chopped Ginger; 2 Tablespoons ground Coriander; 2 teaspoons ground Cumin; 1/4 teaspoons Turmeric; 1/2 teaspoon Cayenne Pepper; 1/4 teaspoon freshly cracked Black Pepper; 1 1/2 teaspoon Kosher Salt; 2 medium Tomatoes, chopped; 1/2 cup Chicken Stock; 2 lbs. Boneless, Skinless Chicken, cut into 1 inch pieces; 1/2 cup Unsweetened Coconut Milk; 1/4 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Clove; 1/3 cup chopped Cilantro; Steamed Basmati Rice

Servings: persons

1/4 cup Vegetable Oil
1 large Onion, thinly sliced
4 teaspoons finely chopped Garlicp
4 teaspoons finely chopped Ginger
2 Tablespoons ground Coriander
2 teaspoons ground Cumin
1/4 teaspoons Turmeric
1/2 teaspoon Cayenne Pepper
1/4 teaspoon freshly cracked Black Pepper
1 1/2 teaspoon Kosher Salt
2 medium Tomatoes, chopped
1/2 cup Chicken Stock
2 lbs. Boneless, Skinless Chicken, cut into 1 inch pieces
1/2 cup Unsweetened Coconut Milk
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Clove
1/3 cup chopped Cilantro
Steamed Basmati Rice

1
In a Dutch oven or enameled cast-iron casserole, heat oil, then add onions and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add salt, tomatoes and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally for 15 minutes.
2
Add coconut milk and simmer partially covered for another 15 minutes or until the sauce thickens and the chicken is cooked. Add cinnamon and clove and simmer another minute.
3
Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

620

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 18 ingredients. The key ingredients include: 1/4 cup Vegetable Oil, 1 large Onion, thinly sliced, 4 teaspoons finely chopped Garlicp, 4 teaspoons finely chopped Ginger, and more.

Yes, Indian 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.

Indian Coconut-Chicken Curry

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