Chicken Coconut Curry (Print Version)
# Ingredients:
→ Spices Mix
01 -
1 teaspoon ground coriander
02 -
1 teaspoon turmeric
03 -
½ teaspoon garlic powder
04 -
1 teaspoon salt
05 -
1 teaspoon ground cumin
06 -
1 teaspoon cayenne pepper
07 -
½ teaspoon black pepper (or adjust to taste)
→ Main Ingredients
08 -
3 medium tomatoes, chopped
09 -
3 tablespoons olive or coconut oil, split up
10 -
1 medium onion, finely chopped
11 -
4 chicken breast fillets, skinless and boneless
12 -
1 jalapeño, chopped and seeds removed
13 -
3 cloves garlic, finely minced
14 -
1 can (14 ounces) plain coconut milk, unsweetened
15 -
1 tablespoon finely minced fresh ginger
16 -
2 tablespoons lemon juice, freshly squeezed
17 -
2 tablespoons fresh herbs like parsley or cilantro, chopped
# Instructions:
01 -
Add all the spices—ground coriander, turmeric, cumin, garlic powder, cayenne, salt, and black pepper—to a big bowl. Stir them together until you’ve got an even mix of seasonings. This combo is what gives your dish that signature taste and bright color.
02 -
Toss your chicken breasts in the bowl with the spice mixture. Use your hands to really rub the seasoning into each piece of meat. Make sure they're fully covered on all sides to lock in those flavors.
03 -
Heat 2 tablespoons of oil in a large frying pan set over medium. Once it's hot, carefully put in the spiced chicken breasts. Cook each side for about 6-8 minutes until golden and fully done. Transfer them to a plate and loosely cover with foil to keep them warm and juicy.
04 -
In that same pan (don’t clean it, those crispy bits add flavor!), heat the rest of the oil. Toss in the onion, jalapeño, garlic, and ginger. Stir regularly while cooking for around 5 minutes, until the onion softens and looks a bit see-through.
05 -
Drop the tomatoes into the pan along with the lemon juice. Add another sprinkle of salt and pepper if you like. Stir it all together and cook for another 5 minutes or until the tomatoes release their juices and start to dissolve into the mixture.
06 -
Pour in the can of coconut milk and stir everything until it’s well combined. Let it simmer on low for another 5 minutes until the sauce thickens just a bit. The mix should turn creamy and silky as it cooks.
07 -
Slide the cooked chicken (and any juices that collected on the plate) back into the pan. Keep the heat low and let everything cook together for about 5 minutes. This lets the chicken soak up the saucy goodness while staying tender.
08 -
Right before serving, sprinkle some fresh cilantro or parsley on top for brightness and a pop of fresh flavor. Dish it up warm with naan or rice to scoop up all that rich sauce.
# Notes:
01 -
This dish brings together creamy coconut milk and fragrant spices for a cozy yet adventurous flavor.
02 -
Cut back on the cayenne and jalapeño if you want it milder, or keep the jalapeño seeds for an extra kick.
03 -
Store leftovers in the fridge for 3-5 days. The flavors deepen overnight, so it's even better the next day!