Best 4 22 Minute Coconut Chicken Curry Recipes

If you're looking for a quick and easy weeknight meal that's also bursting with flavor, look no further than this 22-minute coconut chicken curry. This dish is made with tender chicken, creamy coconut milk, and a blend of warming spices, all coming together in a rich and flavorful curry sauce. Served over fluffy rice, this curry is sure to become a family favorite.

Let's cook with our recipes!

22-MINUTE COCONUT CHICKEN CURRY

22-Minute Coconut Chicken Curry image

This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.

Provided by Rhoda Boone

Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
2½ teaspoons mild curry powder
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)
½ medium onion, chopped
1 (14-ounce) can coconut milk (preferably full-fat)
1 (2½") piece ginger, peeled
4 garlic cloves, peeled
¼ cup raw cashews, chopped (optional)
1½ teaspoons yellow and/or black mustard seeds (optional)
5 ounces baby spinach
Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

Steps:

Toss chicken with curry powder, salt, and pepper in a medium bowl.
Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
Purée coconut milk, ginger, and garlic in a blender until very smooth.
Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
Editor's note: This article has been updated as a part of our archive repair project.

COCONUT CHICKEN CURRY RECIPE BY TASTY

Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, 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, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

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!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

MICHELLE'S COCONUT CHICKEN CURRY

Michelle's Coconut Chicken Curry image

A rich, deliciously creamy, and hearty dish with a mild curry taste.

Provided by VANCITYGIRL

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves - chopped
1 small head cauliflower, chopped
2 ½ tablespoons yellow curry powder
1 teaspoon garlic salt
1 (14 ounce) can unsweetened coconut milk
⅓ cup chicken stock
salt and pepper to taste

Steps:

Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 11.9 g, Cholesterol 58.7 mg, Fat 30.7 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 20.4 g, Sodium 594.1 mg, Sugar 2.9 g

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Coconut Chicken Curry (Make-Ahead Freezer Meal) image

Gourmet from your freezer! Sweet, creamy, spicy, and meaty-this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home. Top with fresh green onions and cilantro to brighten up the dish.

Provided by Allrecipes

Categories Chicken Curry

Time P1DT4h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 (16 ounce) can chickpeas, drained and rinsed
1 large sweet potato, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/2-inch pieces
1 (15 ounce) can unsweetened coconut milk
3 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons brown sugar
1 ½ tablespoons red curry paste
½ teaspoon garlic powder
½ teaspoon ground ginger
1 ¼ teaspoons kosher salt
2 cups hot cooked rice

Steps:

Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
Serve curry over hot rice.

Nutrition Facts : Calories 854.7 calories, Carbohydrate 88.4 g, Cholesterol 98.8 mg, Fat 32.6 g, Fiber 11.6 g, Protein 54.7 g, SaturatedFat 22.2 g, Sodium 1295.3 mg

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
Use fresh ingredients: Fresh ingredients will always yield the best results. If possible, try to use organic or locally-sourced produce.
Don't be afraid to adjust the recipe: This recipe is a good starting point, but feel free to adjust it to suit your own taste. You can add more or less curry powder, coconut milk, or vegetables.
Serve with your favorite sides: This curry can be served with a variety of sides, such as rice, quinoa, or naan bread.

Conclusion:

This 22-Minute Coconut Chicken Curry is a quick and easy weeknight meal that is packed with flavor. It is also a great way to use up leftover chicken. The curry is creamy, flavorful, and satisfying. It is sure to be a hit with your family and friends.