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Quick & Easy Chicken Coconut Curry

chicken coconut curry in a teal bowl with bananas almonds coconut lime and cilantro

I was walking past some garlic naan bread at the grocery store when I suddenly fancied some delicious saucy Indian style chicken to dip that naan in.  Being that it was already pretty late in the day, it had to be a quick and easy recipe but I still wanted a ton of flavor.  What I ended up with in just over 30 minutes was this delicious concoction, a quick & easy Chicken Coconut Curry, which has definitely become a regular on our dinner menu!  

The flavors that develop in this in such a short time are incredible.  It starts with a tomato based sauce which is doctored up with curry powder, garam masala, ginger and coconut milk to take it way over the top!  I can never stop eating this dish - sopping up all that delicious sauce with toasted garlic naan bread.  It's seriously yummy!!!

My favorite thing about this kind of dish is the array of toppings you can serve for your family or friends to customize their bowl with.  We always set up a topping bar that includes the following:  Coconut, slivered almonds, sliced banana, fresh chopped parsley and cilantro and lime wedges.  But we have added other things depending on what we have in the house and what people want - other suggestions are raisins, green onions, pineapple, fresh chopped tomato, chopped apple, chopped peppers, chopped mango, plain Greek yogurt or sour cream... be creative!

  • 1 Tbsp olive oil
  • 1/2 Tbsp minced garlic
  • 1 1/2-2lb chicken tenders cut in to chunks
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 Tbsp onion powder
  • 2 Tbsp curry powder
  • 1 Tbsp garam masala
  • 1/2 tsp ginger powder
  • 1 (24-32oz) jar pasta sauce, blended (I use tomato basil)
  • 1 (13oz) can coconut milk
  • 3 Tbsp sugar
  • Parsley or cilantro for garnish
  • Cooked rice to serve with it
  • Any toppings you want
  1. Heat oil in a large skillet with the minced garlic.  
  2. Toss in the chicken tender chunks.  Sprinkle the salt, pepper, onion powder, curry powder, garam masala and ginger powder over the chicken and stir it all together.  
  3. Let cook for a few minutes till the chicken has browned.  
  4. Pour in the pasta sauce, coconut milk and sugar and stir to combine well.  
  5. Simmer covered over medium heat for 20-25 minutes.  
  6. Serve over cooked jasmine rice, (or your favorite cooked rice), and let your guests garnish with their favorite toppings.


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