20-Min Coconut Chicken Curry
Silky South Indian-style curry with tender chicken in a fragrant coconut-tomato sauce, ready in under 20 minutes. Spiced with ginger, garlic, and curry leaves for authentic flavor without the long simmer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs chicken breast or thigh, cut into 1-inch pieces
- 1 can (13.5 oz) coconut milk, full-fat
- ½ can (14.5 oz) canned tomato, crushed
- 1 medium onion, diced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- ¼ cup fresh curry leaves or cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat for 1 minute until shimmering.
- 2
Add diced onion, cook 3 minutes stirring occasionally until edges soften and turn translucent.
- 3
Stir in ginger and curry powder, cook 30 seconds until fragrant — you'll smell the spices bloom.
- 4
Add chicken pieces, stir for 2 minutes until they lose their raw color on the outside.
- 5
Pour in coconut milk and crushed tomato, bring to a simmer and cook 10 minutes until chicken is cooked through.
- 6
Stir in fresh curry leaves, taste, and season with salt and pepper. Serve hot.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon or silicone spatula
- cutting board and knife
- can opener
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