Coconut Curry Chicken

~ Sharee


This coconut curry chicken is easy, simple, and delicious with the use of staple ingredients in your pantry that you can use for other yummy curry recipes when meal planning.  It is a rich, flavorful and filling dish that does not cost a lot to make.



– Large boneless skinless chicken breasts  – Curry powder – Ground cumin – Kosher salt – Fresh ground black pepper – Ground coriander – Diced tomatoes – Coconut milk – Unsalted butter – Unsalted butter – Garlic cloves  – Onion – Red curry paste – Curry powder – Ground coriander – Garlic powder – Salt



StepS 1-3

– Mix all of the marinade ingredients together in a plastic food storage container. Add the chicken to the marinade. – Marinate the chicken overnight or for at least eight to ten hours in the refrigerator. – When ready to cook the chicken, remove the chicken from the refrigerator and let it sit out before cooking.

StepS 4-8

– Heat olive oil in a large pan using medium high heat. – Once the oil is heated, add the chicken to the heated oil. – Cook the chicken browning each side of the chicken. – Remove the chicken from the pan, add butter to the pan. – Once the butter has melted, add the garlic and onion and cook until the onions are soft.


– Next, add the coconut milk, tomatoes, curry paste, butter, and mix well. – Then, add the curry powder, coriander, and garlic powder. Mix well. – Let the sauce cook. – Add the chicken back to the pan. Stir together. – Cook the mixture. – Remove the mixture from the heat source and let the curry sit. Then serve.



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