Name: Coconut Milk Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken breasts, cut into cubes; 1 tablespoon vegetable oil; 1 onion, diced; 3 garlic cloves, minced; 2 tablespoons curry powder; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 can (14 ounces) coconut milk; 1 cup chicken broth; 2 cups mixed vegetables (such as carrots, potatoes, and peas); Salt and pepper, to taste; Fresh cilantro, chopped (for garnish)

How To Make Coconut Milk Curry Recipe

A savory curry dish with tender chicken, rich coconut milk, and a blend of fragrant spices.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1 pound boneless, skinless chicken breasts, cut into cubes
1 tablespoon vegetable oil
1 onion, diced
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 ounces) coconut milk
1 cup chicken broth
2 cups mixed vegetables (such as carrots, potatoes, and peas)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)

Instructions

In a large pot or Dutch oven over medium-high heat, add vegetable oil. Add chicken and sauté until browned on all sides, about 5 minutes. Remove chicken and set aside.
In the same pot, add onion and sauté until translucent, about 3 minutes. Add garlic, curry powder, ginger, cumin, and coriander. Stir to combine and cook for another minute until fragrant.
Pour in coconut milk and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Add mixed vegetables and reserved chicken. Simmer until the vegetables are tender and the chicken is cooked through, about 15 minutes.
Season with salt and pepper, to taste. Serve with rice and garnish with fresh cilantro.