Description
Savory coconut chicken curry embodies the rich, aromatic flavors of Indian cuisine. Fragrant spices and tender chicken simmer in creamy coconut milk, inviting you to explore a delightful culinary journey through traditional regional ingredients.
Ingredients
Scale
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper (or to taste)
Protein and Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon fresh ginger, finely chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped
Cooking and Finishing Ingredients:
- 3 tablespoons olive oil or coconut oil, divided
- 2 tablespoons freshly squeezed lemon juice
- 1 can (14 ounces / 414 milliliters) unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Craft a vibrant spice blend by thoroughly mixing cumin, cayenne, turmeric, coriander, garlic powder, salt, and black pepper in a large mixing bowl, creating the foundational flavor profile for the curry.
- Massage the spice mixture comprehensively onto chicken breasts, ensuring complete and even coverage to maximize flavor infusion.
- Preheat a large skillet to medium heat with oil, then sear chicken breasts until they develop a golden-brown exterior and reach an internal temperature of 165°F, approximately 6-8 minutes per side.
- Using the same skillet, sauté onions, jalapeno, ginger, and garlic for 5 minutes until onions turn translucent and aromatic, releasing their essential oils.
- Incorporate chopped tomatoes and lemon juice into the skillet, cooking for an additional 5 minutes to break down tomatoes and create a rich base sauce.
- Pour unsweetened coconut milk into the skillet, allowing the mixture to simmer and thicken for 5 minutes, transforming the sauce into a creamy, golden-orange consistency.
- Reintroduce the cooked chicken to the sauce, reducing heat to low and letting the ingredients meld together for 5 minutes, allowing the chicken to absorb the complex curry flavors.
- Finish the dish by garnishing with fresh parsley or cilantro, then serve piping hot alongside rice or naan bread to complement the robust curry sauce.
Notes
- Spice Customization Adjust the cayenne pepper quantity to control heat intensity, making the dish mild or spicy according to personal preference.
- Protein Flexibility Swap chicken breasts with tofu, shrimp, or chickpeas for vegetarian and alternative protein options that absorb curry flavors equally well.
- Texture Enhancement Toast whole spices briefly before grinding to release deeper, more complex aromatic compounds and enhance overall flavor profile.
- Storage Strategy Curry tastes even better the next day as spices continue to meld, so consider preparing in advance and refrigerating overnight for intensified taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg