Introduction

This Quick Saucy Coconut Curry Chicken is a flavorful and comforting dish that combines tender chicken with a rich, spiced coconut sauce. With a hint of sweetness from sweet potatoes and a crunchy peanut topping, it’s a delightful meal perfect for weeknights or when you want something cozy and satisfying.

A bowl filled with three main layers: the bottom layer is white cooked rice, the middle layer is rich brown-red curry sauce covering tender-looking chicken pieces, and the top layer is fresh green cilantro leaves and crushed nuts scattered over the curry. On the side inside the bowl, there are two pieces of light golden toasted naan bread leaning against the edge. The bowl is placed on a white marbled surface with part of a white marbled board visible underneath, holding extra folded naan bread, and a small dark bowl with lime wedges in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless skinless chicken breasts or small thighs

1 yellow onion, thinly sliced

4 cloves garlic, chopped

2 teaspoons ground ginger

2 teaspoons chili powder

1 teaspoon chipotle chili powder

1 teaspoon turmeric

1 teaspoon cumin

Salt and black pepper, to taste

1 can (14 ounces) crushed tomatoes

1 can (14 ounces) coconut milk

1 cup cubed sweet potatoes

1 cup fresh cilantro, chopped

2 tablespoons lemon or lime juice

1/2 cup roasted peanuts, chopped

Rice and naan, for serving

2 tablespoons butter

Instructions

Step 1: Preheat the broiler to high. In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and sliced onions to the skillet.

Step 2: Add the chopped garlic, ground ginger, chili powder, chipotle chili powder, turmeric, cumin, and season everything with salt and black pepper. Cook for 5-8 minutes until the chicken is seared and the spices are fragrant.

Step 3: Pour in 1 cup of water, then add the cubed sweet potatoes, crushed tomatoes, and coconut milk. Stir to combine and bring the sauce to a simmer. Cook for 10-15 minutes until the sweet potatoes are tender and the sauce has thickened.

Step 4: Stir in 2 tablespoons of butter and half of the chopped cilantro. If you like a bit of crispiness, place the skillet under the broiler for 3-5 minutes to crisp some chicken pieces.

Step 5: In a small bowl, mix the remaining cilantro with the chopped peanuts and lemon or lime juice. Season with a pinch of salt.

Step 6: Serve the curry chicken and sauce over bowls of rice with fresh naan bread. Top with the peanut and cilantro mixture for added texture and brightness. Enjoy!

Tips & Variations

Use chicken thighs if you want a juicier, more flavorful dish.

For a milder curry, reduce or omit the chipotle chili powder.

Add vegetables like spinach or bell peppers for extra color and nutrition.

Substitute peanuts with cashews or almonds for a different nutty crunch.

Leftover curry can be thickened with a splash of coconut milk when reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe and tend to stay juicier and more tender during cooking.

Is this curry spicy?

The curry has a moderate level of heat from chili powders, but you can easily adjust the spiciness by reducing or omitting the chipotle chili powder.

Dinner

Quick Saucy Coconut Curry Chicken Recipe