Kitchen notes · a little help before you start

Coconut Chicken Curry

Name: Coconut Chicken Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 pounds chicken breasts (skinless and boneless, cut into bite size pieces); ½ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); 1 each small onion (chopped); 3 cloves garlic (minced); 2 tablespoon curry powder; 1 cup chicken broth (low sodium); 14 ounce coconut milk (1 can); 14.5 ounce diced tomatoes (1 can); 2 tablespoon tomato paste; 2 tablespoon sugar; 2 tablespoon parsley (chopped); As Needed Black pepper

Coconut milk gives this chicken curry a mellow richness, with tomato and warm curry spices running through the sauce. The small chicken pieces make it easy to scoop over rice. Add parsley at the end and enjoy a warm bowl with plenty of sauce around the chicken.

Prep: 5 min
Cook: 25 min
Total: 30 min
Original yield: Serves 6
Ingredients: 14 listed

Make it part of your week

Estimating…

DinnerLunchMain courseIndianChickenAsianPrep: 15 minutes or lessTotal: 30 minutes or lessCurries

Recipe categories & planning details

Meal type: Dinner · Lunch · Main course
Primary protein: Chicken
Cuisine: Indian · Asian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Curries

A few quick notes

1. Cook chicken before the sauce

Cook chicken in heated oil until no longer pink, seasoning it before the onion, garlic and curry powder join the pot.

2. Give curry powder a brief cook

Stir the onion, garlic and curry powder with chicken for two minutes before adding broth, coconut milk and tomatoes.

3. Lower after the boil

Once all sauce ingredients are stirred in and boiling, cover and reduce heat for the fifteen-to-twenty-minute simmer.

Get to know the ingredients

Bite-size chicken breast

Cut the boneless, skinless breasts into bite-size pieces before their first cooking stage so they spread through the finished curry.

Curry powder varies

Start with one tablespoon if you are unsure of its heat, then taste and add more as needed.

Coconut milk

The canned coconut milk joins broth, tomatoes, tomato paste and sugar after the chicken's brief curry-spice stage.

The last little job

Parsley and rice

After the covered simmer, garnish the curry with chopped parsley and serve over the rice suggested in the final step.

A little more help as you go

Cool before freezing

Cool the curry fully before sealing it in a shallow container for even freezing.

Stir during reheating

When warming a saved portion, stir well so the coconut sauce and chicken heat together.

A few questions you might have

How long can I refrigerate the curry?

Keep the cooked curry in a safely sealed airtight container in the refrigerator for three days.

Can I make it mild?

Mild curry powder is suggested. Start with less if your blend's heat is uncertain, then adjust to taste.

Do the tomatoes get added before curry powder?

Cook curry powder with onion, garlic and chicken first, then add diced tomatoes alongside the broth and coconut milk.

Does the parsley simmer for the full cooking time?

It is a final garnish after the curry simmers under cover, added just before serving the chicken and sauce over rice.

What pan can I use?

The first step allows a large skillet or Dutch oven for the chicken and the later covered coconut-curry simmer.

Any more cooking tips?

Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating. Curry powder blends vary greatly in heat. If you’re unsure how spicy yours is, start with 1 tablespoon, then taste and adjust as needed. Mild curry powder works best for a family-friendly version.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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