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Easy and Creamy Coconut Chicken Curry

Name: Easy and Creamy Coconut Chicken Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 to 3 tbsp coconut oil; 500 g chicken breast (boneless and skinless, cut into 2 to 3 cm cubes); 3 tbsp curry powder; Salt (to taste); black pepper (to taste); 1 yellow onion (chopped); 3 cloves garlic, finely (chopped); 2 tbsp fresh ginger (finely chopped (not powdered)); 3 tbsp tomato paste; 1 tsp cumin; 1 tsp ground coriander; 1 tsp hot chili powder; 1 can full-fat coconut milk (not reduced-fat); 250 ml chicken broth; 1 tbsp brown sugar (optional)

Shared by CookAdapt · written for Cookeo

Your Cookeo does all 25 min for you

⁦20 min⁩Prep

⁦20 min⁩Cook

4Servings

Per serving · estimated

456 kcal44 g Protein22 g Carbs24 g Fat

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Servings

Ingredients

Instructions

Cookeo · 8By hand · 3

Prepare vegetables

Away from the appliance, chop 1 yellow onion, and finely chop 3 cloves of garlic and 2 tbsp fresh ginger. Cut the chicken breast into 2 to 3 cm cubes if necessary.

By hand

Season chicken

In a large bowl, mix 500 g cubed chicken breast with ½ tbsp curry powder, salt and black pepper to taste.

By hand

Heat oil

Brown mode, lid open. Melt 1 tbsp coconut oil in the pot, about 1 min.

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Brown chicken

Brown mode, lid open. Add 500 g seasoned chicken breast (with ½ tbsp curry powder, salt and black pepper) and brown for 4 min (about 2 min on each side), stirring every 60 to 90 seconds, until lightly browned but not cooked through. Remove the chicken and set aside.

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Sauté onion

Sauté mode, lid open. Melt 1.5 tbsp coconut oil, add 1 chopped yellow onion and cook for 4 min, stirring, until translucent.

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Garlic and ginger

Sauté mode, lid open. Add 3 cloves chopped garlic and 2 tbsp chopped fresh ginger, stir for 1 min.

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Add spices

Sauté mode, lid open. Add 3 tbsp tomato paste, 2.5 tbsp curry powder (the rest), 1 tsp cumin, 1 tsp ground coriander and 1 tsp hot chili powder. Stir for 1 min.

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Add liquids

Sauté mode, lid open. Pour in 1 can full-fat coconut milk and 250 ml chicken broth, scraping the bottom, then bring to a simmer, about 2 min.

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Simmer sauce

Simmer mode, lid open. Let simmer gently for 8 min, stirring occasionally.

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Finish chicken

Simmer mode, lid open. Add 1 tbsp brown sugar (optional) and return the reserved browned chicken. Let simmer for 4 min, until the chicken is fully cooked.

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Serve

Serve the curry with hot rice, lime wedges and chopped cilantro.

By hand

Step 3, as written for the Cookeo

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