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Turmeric Chicken Curry Skillet

Turmeric Chicken Curry Skillet

Diced chicken breast simmered with onion, garlic, ginger, curry powder, turmeric, and cumin in a creamy coconut milk sauce.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 404 kcal

Equipment

  • Large skillet
  • Wooden spoon

Ingredients
  

Main Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 lb boneless skinless chicken breast diced
  • 1 can coconut milk 14 ounces
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

Cooking

  • Onion. Cook the onion in hot oil for 5 to 7 minutes until golden.
  • Aromatics. Stir in the garlic and ginger for 1 minute.
  • Spices. Add the curry powder, turmeric, and cumin and stir 30 seconds.
  • Chicken. Add the diced chicken and cook until no longer pink outside.
  • Simmer. Add the coconut milk and simmer 20 minutes until the chicken reaches 165 F, then season.

Notes

Substitutions: Use chicken thighs or diced lamb.
Tips: Keep the heat at medium when blooming the spices.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.
Keyword Chicken Breast, Coconut Milk, Curry Powder, Ginger, turmeric chicken curry skillet