20-Min Coconut Nadan Chicken Curry
South Indian-style chicken simmered in a fragrant coconut-tomato gravy with warm spices, ready in under 20 minutes. Creamy, aromatic, and best served with rice or flatbread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb chicken breast or thigh, cut into 1-inch cubes
- 1 can (13.5 oz) coconut milk, full-fat
- 1 medium onion, diced
- 1 medium tomato, diced (or 1/2 cup canned crushed)
- 1.5 tbsp ginger-garlic paste
- 8 leaves curry leaves, fresh
- 2.5 tsp spice blend (1 tsp turmeric, 1 tsp coriander, 0.5 tsp cumin)
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 2
Add diced onion and curry leaves; sauté until onion softens and turns translucent, ~3 minutes.
- 3
Stir in ginger-garlic paste and spice blend; cook for 30 seconds until fragrant.
- 4
Add diced chicken and stir to coat with spices; cook for 2 minutes without browning.
- 5
Pour in coconut milk and diced tomato; bring to a simmer, then reduce heat to medium-low.
- 6
Simmer uncovered for 8–10 minutes until chicken is cooked through and sauce thickens slightly.
- 7
Season with salt and black pepper to taste. Serve hot over steamed rice or with naan.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board
- knife
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