Coconut-Curry Chicken

This coconut-curry chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is browned until cooked through, then simmered in a creamy coconut milk sauce flavored with onion, garlic, ginger, turmeric, cumin, and coriander. The result is a dish that is both satisfying and comforting.

The origins of coconut-curry chicken are murky, but it is thought to have originated in South India, where coconut milk is a staple ingredient. The dish is typically made with chicken, but other proteins, such as shrimp or tofu, can also be used. The key to a good coconut-curry chicken is to use a good quality coconut milk. I recommend using full-fat coconut milk for the best flavor and texture.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup full-fat coconut milk

Instructions

1. In a large skillet over medium heat, brown the chicken until cooked through.
2. Add the onion, garlic, ginger, turmeric, cumin, and coriander to the skillet and cook until the onion is softened.
3. Stir in the coconut milk and bring to a simmer.
4. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
5. Serve over rice or your favorite vegetable.

Why It Works

• Browning the chicken before simmering it in the sauce helps to develop flavor and create a crispy exterior.
• The combination of onion, garlic, ginger, turmeric, cumin, and coriander creates a flavorful and aromatic base for the sauce.
• Simmering the sauce for 15 minutes allows the flavors to meld and the sauce to thicken.
• Serving the chicken over rice or your favorite vegetable provides a starchy base to soak up the flavorful sauce.