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Per serving
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- 1
Toast the spices
Dry skillet, medium heat. Toast the curry powder, garam masala, and cayenne for 1 to 2 minutes, stirring the whole time so nothing scorches. Dump into a small bowl. This is the step that makes the whole dish taste like something, so don't skip it.
- 2
Season and soak the chicken
Cut the chicken breast into bite-size pieces. Season with the salt, toss with half the toasted spice mix, then pour in the coconut milk. Let it sit while you chop everything else - that few minutes is all the marinating it needs.
- 3
Prep the aromatics
Chop the onion and the seeded jalapeno. Mince the garlic and ginger. Have them ready before the pan gets hot - this moves fast.
- 4
Build the base
Heat the olive oil in the same skillet over medium-high. Add the onion and jalapeno and cook 4 to 6 minutes until soft and translucent. Stir in the rest of the toasted spices, then the garlic and ginger. Cook about 1 minute, just until fragrant - don't let the garlic brown. Add the lemon juice.
- 5
Simmer
Pour in the chicken with its coconut milk plus the chicken broth. Bring to a gentle boil, then drop to a low simmer. Stir the cornstarch into the cold water until smooth and stir it in to thicken.
- 6
Finish
Simmer 5 to 8 minutes, just until the chicken is cooked through. Pull it off the heat the second it's done so the chicken stays tender. Stir in the cilantro and serve over rice.
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Coconut Chicken Curry
Created by: 30MinuteMeals
Ingredients
- 2 tbsp yellow curry powder
- 1 1/2 tsp garam masala
- 1/4 tsp cayenne pepper
- 1 1/2 lb chicken breast
- 1 tsp kosher salt
- 13 oz coconut milk
- 3 tbsp olive oil
- 1 onion
- 1 jalapeno
- 1 tbsp garlic
- 1 tbsp ginger
- 1 tbsp lemon juice
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 cup cilantro
Instructions
- Toast the spicesDry skillet, medium heat. Toast the curry powder, garam masala, and cayenne for 1 to 2 minutes, stirring the whole time so nothing scorches. Dump into a small bowl. This is the step that makes the whole dish taste like something, so don't skip it.
- Season and soak the chickenCut the chicken breast into bite-size pieces. Season with the salt, toss with half the toasted spice mix, then pour in the coconut milk. Let it sit while you chop everything else - that few minutes is all the marinating it needs.
- Prep the aromaticsChop the onion and the seeded jalapeno. Mince the garlic and ginger. Have them ready before the pan gets hot - this moves fast.
- Build the baseHeat the olive oil in the same skillet over medium-high. Add the onion and jalapeno and cook 4 to 6 minutes until soft and translucent. Stir in the rest of the toasted spices, then the garlic and ginger. Cook about 1 minute, just until fragrant - don't let the garlic brown. Add the lemon juice.
- SimmerPour in the chicken with its coconut milk plus the chicken broth. Bring to a gentle boil, then drop to a low simmer. Stir the cornstarch into the cold water until smooth and stir it in to thicken.
- FinishSimmer 5 to 8 minutes, just until the chicken is cooked through. Pull it off the heat the second it's done so the chicken stays tender. Stir in the cilantro and serve over rice.