Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Yield: 3
This super creamy and very satisfying coconut curry chicken is a must! Easily and quickly make this either on your stovetop, slow cooker, or instant pot and expect the same results always. For a filling and flavour-packed meal, serve this basmati rice or some Homemade Naan Bread!
Do you know what’s best? This coconut curry chicken is healthy and perfect for people like me who are watching their calorie intake. With the superb result, your family will never think that this comes out right from your kitchen! Make sure to give this restaurant-quality Indian dish a try very soon!
Ingredients
3 Boneless chicken breasts
3 tablespoons Butter
400 ml Passata sauce
1 400ml can Coconut Milk
1 c. Plain yoghurt
1 tablespoon Ginger/Garlic paste
1 Onion
SPICES:
1 tablespoon Curry powder
1 tablespoon Garam masala
1 tablespoon Turmeric powder
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Sugar
1 teaspoon Cayenne pepper powder
1 tablespoon Kasoori Methi”= “Dried fenugreek”, optional
Pinch of Salt
How to make Coconut Curry Chicken
Step 1: In a pot, melt 2 tablespoons of butter. Once the butter has melted, add the chopped onion to the pot and cook until clear. Then, add the cubed chicken, minced ginger, and garlic paste. Put the lid on and continue to cook until they produce some juices.
Step 2: Remove the cover and add the passata sauce, spices, and sugar. Mix well.
Step 3: To the pot, add the coconut milk along with the butter and plain yoghurt. Let everything simmer for additional 30 minutes over low heat, uncovered. Alternately, you can pressure cook the coconut curry chicken until done.
Step 4: Before serving, top the coconut curry chicken with a sprinkle of Kasoori Methi” (basically dried fenugreek). This is optional but recommended. Enjoy with basmati rice or naan bread.
Note:
I suggest using only quality coconut milk to thicken the coconut curry.
Nutrition Facts:
YIELD: 3 SERVING SIZE: 1
Amount Per Serving: CALORIES: 758TOTAL FAT: 50gSATURATED FAT: 35gTRANS FAT: 0gUNSATURATED FAT: 11gCHOLESTEROL: 140mgSODIUM: 1039mgCARBOHYDRATES: 33gFIBER: 7gSUGAR: 16gPROTEIN: 49g
Ingredients
- 3 Boneless chicken breasts
- 3 tablespoons Butter
- 400 ml Passata sauce
- 1 400ml can Coconut Milk
- 1 c. Plain yoghurt
- 1 tablespoon Ginger/Garlic paste
- 1 Onion
- SPICES:
- 1 tablespoon Curry powder
- 1 tablespoon Garam masala
- 1 tablespoon Turmeric powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Sugar
- 1 teaspoon Cayenne pepper powder
- 1 tablespoon Kasoori Methi”= "Dried fenugreek”, optional
- Pinch of Salt
Instructions
Step 1: In a pot, melt 2 tablespoons of butter. Once the butter has melted, add the chopped onion to the pot and cook until clear. Then, add the cubed chicken, minced ginger, and garlic paste. Put the lid on and continue to cook until they produce some juices.
Step 2: Remove the cover and add the passata sauce, spices, and sugar. Mix well.
Step 3: To the pot, add the coconut milk along with the butter and plain yoghurt. Let everything simmer for additional 30 minutes over low heat, uncovered. Alternately, you can pressure cook the coconut curry chicken until done.
Step 4: Before serving, top the coconut curry chicken with a sprinkle of Kasoori Methi” (basically dried fenugreek). This is optional but recommended. Enjoy with basmati rice or naan bread.
Notes
I suggest using only quality coconut milk to thicken the coconut curry.
