Chicken Coconut Curry a Pantry Recipe
Transform your pantry staples into a comforting, flavor-packed meal with this Chicken Coconut Curry recipe! Perfect for busy weeknights, this dish combines tender chicken, creamy coconut milk, and aromatic spices like curry powder, garam masala, and paprika to create a vibrant, restaurant-worthy curry at home. With minimal prep and just 30 minutes of cooking time, it’s an easy one-pot wonder featuring ingredients you likely already have, like canned tomatoes, frozen peas, and onions. Serve it with fluffy rice or warm naan for a satisfying meal that’s as convenient as it is delicious. This pantry-friendly chicken curry is the ultimate weeknight savior, delivering a rich, complex flavor profile without requiring a trip to the store!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 1 teaspoon ground ginger (or fresh ginger, grated)
- 1.5 tablespoons curry powder
- 1 teaspoon paprika
- 0.5 teaspoon garam masala
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1 pound chicken thighs or breasts (cut into bite-sized pieces)
- 13.5 ounces canned coconut milk
- 14.5 ounces canned diced tomatoes
- 0.5 cup chicken broth or water
- 1 teaspoon salt
- 1 teaspoon sugar (optional to balance flavors)
- 1 cup frozen peas (optional)
- 0.25 cup cilantro (chopped, for garnish)
- optional cooked rice or naan (to serve)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ground ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, paprika, garam masala, and cayenne pepper (if using) to the skillet. Cook for 1 minute, stirring constantly to toast the spices.
Increase the heat slightly and add the bite-sized chicken pieces. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
Pour in the coconut milk, diced tomatoes (with their juice), and chicken broth. Stir well to combine.
Bring the curry to a gentle simmer, reduce the heat to low, and cover. Let it simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened.
Taste the curry and season with salt and sugar, adjusting the balance of flavors as needed.
If using frozen peas, stir them in during the final 5 minutes of cooking to heat through.
Garnish the finished curry with chopped cilantro.
Serve hot over cooked rice or with naan on the side.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 6807 mg | 296% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 43.2 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 374 mg | 29% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 3880 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
