Curried Chicken Breasts
Infuse your weeknight dinner routine with bold, aromatic flavors by preparing these Curried Chicken Breasts—a hearty recipe that’s as satisfying as it is simple to make. Tender, golden-seared chicken breasts simmer in a rich, velvety coconut curry sauce made with fragrant spices like cumin, coriander, and curry powder, perfectly balanced with a hint of tangy lime juice and tomato paste. A touch of cayenne pepper adds adjustable heat, making it customizable for every palate. Ready in just 40 minutes, this one-pan dish is ideal for busy nights yet special enough for entertaining. Serve with fluffy steamed rice, warm naan, or your favorite vegetables, and garnish with fresh cilantro for a vibrant finishing touch. Perfect for fans of Indian-inspired cuisine, this quick and flavorful recipe is bound to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 cup coconut milk
- 0.5 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until softened, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Toast the spices for 1 minute to enhance their flavors.
Add the coconut milk, chicken broth, and tomato paste to the skillet. Stir well to create a smooth sauce.
Return the chicken breasts to the skillet, making sure they are submerged in the sauce. Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Stir in the fresh cilantro and lime juice. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the curried chicken breasts with steamed rice, naan bread, or vegetables. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 6.9 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 685 mg | 15% | |
*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.
