Description
This Quick Saucy Coconut Curry Chicken is a flavorful and comforting dish featuring tender chicken simmered in a rich coconut curry sauce with sweet potatoes, spices, and fresh cilantro. Perfect for a weeknight dinner, it combines savory spices with creaminess from coconut milk and a subtle kick from chili powders, served with rice and naan for a complete meal.
Ingredients
Scale
Chicken and Sauce
- 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 ounce) crushed tomatoes
- 1 can (14 ounce) coconut milk
- 1 cup cubed sweet potatoes
- 2 tablespoons butter (plus 2 additional tablespoons for finishing)
Garnish
- 1 cup fresh cilantro, chopped (divided)
- 1/2 cup roasted peanuts, chopped
- 2 tablespoons lemon or lime juice
To Serve
- Cooked rice
- Fresh naan bread
Instructions
- Preheat broiler: Preheat your oven broiler to high to prepare for optional finishing step later.
- Sear chicken and onions: Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons butter. Add the chicken breasts or thighs and thinly sliced onions to the skillet. Cook while stirring occasionally until chicken begins to sear.
- Add aromatics and spices: Stir in chopped garlic, ground ginger, chili powder, chipotle chili powder, turmeric, cumin, and season with salt and black pepper. Continue cooking until the chicken is well seared on the outside and the spices become fragrant, approximately 5 to 8 minutes.
- Add liquids and sweet potatoes: Pour in 1 cup water, add the cubed sweet potatoes, crushed tomatoes, and coconut milk. Stir everything together thoroughly to combine.
- Simmer curry sauce: Bring the mixture to a gentle simmer. Allow it to cook uncovered for 10 to 15 minutes until the sweet potatoes are tender and the curry sauce has thickened to a rich, creamy consistency.
- Finish sauce: Stir in 2 additional tablespoons of butter and half of the chopped fresh cilantro for added richness and flavor.
- Optional broil step: If desired, place the skillet under the preheated broiler for 3 to 5 minutes to crisp some of the chicken pieces on top. Watch closely to avoid burning.
- Prepare garnish: In a small bowl, combine the remaining fresh cilantro, chopped roasted peanuts, and lemon or lime juice. Season with a pinch of salt to taste.
- Serve: Serve the coconut curry chicken over bowls of cooked rice with warm naan bread on the side. Top each serving with the peanut-cilantro garnish. Enjoy your flavorful and creamy coconut curry chicken!
Notes
- You can substitute chicken thighs for breasts for more tender and juicy meat.
- Adjust the chili powders according to your preferred spice level.
- Broiling at the end adds a nice crispy texture but is optional.
- Sweet potatoes can be swapped with regular potatoes if preferred.
- Serve with basmati or jasmine rice for authentic flavor.
- Ensure to use an oven-safe skillet if planning to broil in the same pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Broiling
- Cuisine: Indian-inspired
Keywords: coconut curry chicken, quick chicken curry, coconut milk curry, easy curry recipe, chicken with sweet potatoes, Indian-inspired chicken, weeknight dinner
