Coconut Chicken Curry

COCONUT CURRY CHICKEN ON YOUR TABLE IN LESS THAN 30 MINUTES WITH PANTRY-FRIENDLY INGREDIENTS!

This Coconut Curry Chicken tastes better than your favorite restaurant! It's lusciously creamy, loaded with flavor, and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry-friendly yellow curry powder and customizable veggies, so you can make this easy one-pot wonder any night of the week. Simple, delicious, and a dinner the whole family loves – are YOU in love?!

Ingredients

for 6 servings

3 lb chicken(1.3 kg), cubed

MARINADE

¼ medium white onion, diced
¼ cup fresh scallion(25 g), chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion(25 g), chopped
13.5 oz coconut milk(890 mL), 1 can
pepper, to taste
1 ½ cups chicken broth(360 mL)
fresh cilantro, for garnish

Nutrition Info

In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
Add the curry powder and stir well, cooking for 3-4 minutes more.
Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
Add the chicken broth to the pot and stir.
Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
Garnish with cilantro.
Enjoy!