Chicken Curry with Coconut Milk
A quick and creamy chicken curry simmered in coconut milk with a hint of heat, finished with fresh mint and sesame seeds. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs, boneless skinless, cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 medium onion, sliced
- 1 red chili, sliced
- 2 tbsp curry powder
- 1 tbsp mint leaves and sesame seeds for garnish
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add 1 sliced onion and 1 sliced red chili, cook until soft, about 3 minutes.
- 2
Add 1.5 lb chicken chunks and 2 tbsp curry powder. Cook, stirring, until chicken is browned on all sides, about 5 minutes.
- 3
Pour in 1 can coconut milk. Bring to a simmer, then reduce heat to medium-low. Cook until chicken is cooked through and sauce thickens slightly, about 10 minutes.
- 4
Season with salt to taste. Garnish with 1 tbsp mint leaves and sesame seeds before serving.
Tools you’ll need
- large skillet
- wooden spoon
- knife
- cutting board
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