Description
A creamy, flavorful curry made with tender chicken and coconut milk — healthy, comforting, and naturally dairy-free. This easy-to-make Indian-inspired chicken curry is perfect for a wholesome dinner, blending aromatic spices with rich coconut milk for a nutritious, low-carb meal.
Ingredients
Chicken and Curry
- 1 lb chicken breast, cubed
- 2 tbsp curry powder
- Salt & pepper, to taste
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Oils
- 1 can coconut milk (about 13.5 oz)
- 1 tbsp olive oil
Instructions
- Sauté aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened, about 3-4 minutes.
- Cook chicken with spices: Add the cubed chicken breast to the skillet along with the curry powder. Stir everything together and cook for 2–3 minutes, allowing the chicken to start browning and the spices to release their aroma.
- Simmer with coconut milk: Pour in the can of coconut milk and stir well. Reduce the heat to low and let the curry simmer gently for 15 minutes, or until the sauce thickens and the chicken is fully cooked through.
Notes
- Serve this curry over cauliflower rice for a low-carb option or steamed jasmine rice for a more traditional pairing.
- Adjust salt and pepper to taste before serving.
- For added heat, consider adding a pinch of chili flakes or chopped fresh chili.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner / Curry
- Method: Stovetop
- Cuisine: Indian-Inspired
