Curried Sauteed Chicken Chunks with Coconut Milk
Savor the vibrant flavors of this Curried Sautéed Chicken Chunks with Coconut Milk—a dish that combines tender, golden-browned chicken with the creamy richness of coconut milk and fragrant spices like curry powder, cumin, and turmeric. This easy 40-minute recipe is a perfect balance of bold and aromatic, enhanced with notes of garlic, ginger, and a hint of cayenne for optional heat. A splash of tomato paste adds depth, while fresh cilantro and lime wedges lend a refreshing finish. Ideal for weeknight dinners, this one-pan curry pairs beautifully with steamed rice or naan bread, making it a comforting and satisfying meal the whole family will love. Perfect for lovers of quick yet exotic chicken curry recipes!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 400 milliliters Coconut milk
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Fresh lime wedges (for serving)
Instructions
Cut the chicken breasts into bite-sized chunks and season with salt, pepper, and turmeric powder. Mix well and set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, sauté the chicken pieces until they are lightly browned on all sides but not fully cooked, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook until softened and golden, about 4-5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 1 minute until fragrant.
Add the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Stir well to toast the spices for 30 seconds, releasing their aroma.
Add the tomato paste to the skillet and mix it into the spice blend. Cook for 1 minute to remove any raw flavor from the tomato paste.
Pour in the coconut milk and stir until the sauce is smooth. Bring the mixture to a gentle simmer.
Return the browned chicken chunks to the skillet and stir to coat them in the sauce. Cover and simmer on low heat for 10-12 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt or spices if needed.
Remove the skillet from heat and garnish the curry with chopped fresh cilantro.
Serve hot with steamed rice or naan bread, and include lime wedges on the side for a fresh citrus squeeze before eating.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6906 mg | 300% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 37.4 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2343 mg | 50% | |
*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.
