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Skillet Coconut Chicken Curry

Skillet Coconut Chicken Curry

Chicken simmered in coconut milk with garlic, ginger, curry powder, and tomato paste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 397 kcal

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board

Ingredients
  

Main Ingredients

  • 1 lb boneless chicken cut into pieces
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp oil
  • 2 tbsp curry powder
  • 2 tbsp tomato paste
  • 1 can coconut milk 13.5 ounce can
  • ½ tsp salt
  • 1 cup chopped bell pepper or broccoli

Instructions
 

Cooking

  • Prep. Cut the chicken and mince the aromatics.
  • Brown. Cook the chicken in hot oil until golden.
  • Bloom. Stir in the garlic, ginger, curry powder, and tomato paste.
  • Simmer. Add the coconut milk and vegetables and simmer 10 minutes.
  • Serve. Serve hot with rice.

Notes

Substitutions: Use shrimp or chickpeas in place of chicken.
Tips: Pat the chicken dry before browning.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.
Keyword Chicken Breast, Coconut Milk, Curry Powder, Skillet Coconut Chicken Curry, Tomato Paste