Easy & Healthy Coconut Chicken Curry

When I first whipped up this Easy & Healthy Coconut Chicken Curry, it quickly became a family favorite. It’s the kind of dish that brings everyone together at the dinner table, filling the air with its incredible aroma. With tender pieces of chicken swimming in a creamy coconut sauce, it’s comforting yet nutritious—a perfect weeknight meal that doesn’t compromise on flavor. Whether you’re trying to impress guests or just want a cozy dinner for yourself, this recipe delivers every time.

Top Reasons to Try This Dish

What sets this coconut chicken curry apart is its balance of delightful flavors and straightforward preparation. It’s a perfect solution for busy weeknights and is sure to please even the pickiest eaters. This dish is not only loaded with health benefits—thanks to the spices and coconut milk—but also budget-friendly, making it a fantastic choice for family dinners. You can whip it up in no time, and its clean, authentic flavors will transport you straight to a tropical paradise.

"This curry is a game changer! Quick to make and bursting with flavor. My kids ask for it regularly!" – Happy Home Cook

Your Easy Cooking Guide

Preparing this Easy & Healthy Coconut Chicken Curry is a breeze. In just a few simple steps, you’ll have a hearty dish ready to serve. The recipe is designed to be straightforward, ensuring that even novice cooks can achieve fantastic results. You’ll need a trusty Instant Pot, and I assure you, once you taste it, you’ll understand why it’s gaining popularity.

Gather Your Ingredients

Here’s what you’ll need for this delightful curry:

• 1 lb chicken breast, cubed
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Basmati rice for serving

Feel free to swap out chicken for tofu or chickpeas for a vegetarian version, and opt for cauliflower rice if you’re looking to keep it low-carb!

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Step-by-Step Directions

1. Set your Instant Pot to sauté mode. Add the chopped onions, minced garlic, and grated ginger. Sauté until fragrant, around 2-3 minutes.
2. Stir in the cubed chicken and cook until slightly browned, about 5 minutes.
3. Add the curry powder, turmeric, salt, and pepper. Stir to coat the chicken evenly with spices.
4. Pour in the coconut milk and chicken broth, mixing thoroughly.
5. Close the lid on the Instant Pot and set it to manual high pressure for 10 minutes.
6. Once the cooking is complete, allow for a natural release of pressure for about 10 minutes before opening the lid.
7. Serve hot, garnished with fresh cilantro, alongside fluffy basmati rice.

Best Way to Serve

When it comes to serving your Easy & Healthy Coconut Chicken Curry, a bowl of fragrant basmati rice is the perfect companion. The rice absorbs the creamy sauce beautifully, providing a comforting backdrop to the bold flavors of the curry. You can also consider adding naan bread for a delightful twist, or a side of sautéed greens to incorporate some extra veggies into your meal. Feel free to sprinkle some toasted coconut flakes or chopped peanuts on top for added texture!

Storage Tips

To ensure your leftover coconut chicken curry stays fresh, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. If you want to prolong its life, consider freezing it for up to 2 months. Just remember to thaw it overnight in the fridge before reheating it on the stove or in the microwave. Always make sure you reheat it to at least 165°F for food safety.

Expert Advice

Here are some quick tips to enhance your coconut chicken curry:

• Use fresh spices for a more vibrant flavor. If you’ve got whole spices, try toasting and grinding them for even better results!
• Adjust the heat and spice levels by adding red chili flakes or a chopped chili pepper when cooking.
• For a richer flavor, let the curry simmer for a few extra minutes after the pressure cooking step before serving.

Creative Twists

Feel adventurous? Here are some delicious variations to try with your coconut chicken curry:

• Add diced sweet potatoes or bell peppers for a touch of sweetness and color.
• Substitute lime juice or zest for a citrusy zing.
• Experiment with adding different herbs, such as basil or mint, for an aromatic twist.
• For a creamy vegan option, substitute coconut milk with almond milk and chicken with chickpeas.

Your Questions Answered

How long does this recipe take to prepare?

From start to finish, this recipe takes about 30 minutes, making it an ideal option for a busy weeknight dinner.

Can I use frozen chicken?

Yes! If you’re using frozen chicken, make sure to adjust the cooking time. It may take a few extra minutes in the Instant Pot, and it’s best to add it without thawing.

What’s the best way to store leftovers?

Allow the curry to cool completely before storing it in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months.

This Easy & Healthy Coconut Chicken Curry is more than just a recipe; it’s a celebration of flavors and filled with homey comfort. Dive in, and enjoy every mouthful!

Easy & Healthy Coconut Chicken Curry

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Pin Recipe

Description

A comforting and nutritious coconut chicken curry that’s quick to prepare and perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cubed
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Basmati rice for serving

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Instructions

1. Set your Instant Pot to sauté mode. Add the chopped onions, minced garlic, and grated ginger. Sauté until fragrant, around 2-3 minutes.
2. Stir in the cubed chicken and cook until slightly browned, about 5 minutes.
3. Add the curry powder, turmeric, salt, and pepper. Stir to coat the chicken evenly with spices.
4. Pour in the coconut milk and chicken broth, mixing thoroughly.
5. Close the lid on the Instant Pot and set it to manual high pressure for 10 minutes.
6. Once the cooking is complete, allow for a natural release of pressure for about 10 minutes before opening the lid.
7. Serve hot, garnished with fresh cilantro, alongside fluffy basmati rice.

Notes

For a vegetarian version, substitute chicken for tofu or chickpeas, and for a low-carb option, use cauliflower rice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 13g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg

Keywords: easy chicken curry, coconut curry, weeknight dinner, healthy recipe