Description

Quick Saucy Coconut Curry Chicken is a vibrant and flavorful dish featuring tender chicken simmered in a rich coconut milk and crushed tomato sauce, infused with warm spices and sweet potatoes. Topped with a zesty peanut and cilantro mixture, this recipe offers a perfect balance of creamy, spicy, and tangy flavors, served alongside rice and fresh naan for a satisfying, easy-to-make meal.

Ingredients

Scale

Chicken and Aromatics

1 1/2 pounds boneless skinless chicken breasts or small thighs
1 yellow onion, thinly sliced
4 cloves garlic, chopped

Spices

2 teaspoons ground ginger
2 teaspoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon turmeric
1 teaspoon cumin
Salt and black pepper, to taste

Sauce and Vegetables

1 can (14 ounce) crushed tomatoes
1 can (14 ounce) coconut milk
1 cup cubed sweet potatoes
1 cup fresh cilantro, chopped (divided)
2 tablespoons lemon or lime juice
1/2 cup roasted peanuts, chopped
2 tablespoons butter (divided)

To Serve

Rice
Naan bread

Instructions

Preheat and Sear: Preheat the broiler to high. In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts or thighs and thinly sliced onions. Cook until the chicken is seared on all sides and the onions start to soften, about 5-8 minutes.
Add Aromatics and Spices: Add chopped garlic, ground ginger, chili powder, chipotle chili powder, turmeric, cumin, and season with salt and black pepper. Stir everything well, cooking until the spices become fragrant, about 1-2 minutes.
Simmer the Curry: Pour in 1 cup of water, then add the cubed sweet potatoes, crushed tomatoes, and coconut milk. Stir to combine all ingredients. Bring the mixture to a gentle simmer and cook uncovered for 10-15 minutes, or until the sweet potatoes are tender and the sauce has slightly thickened.
Finish the Sauce and Broil: Stir in the remaining 2 tablespoons of butter and half of the chopped cilantro into the curry sauce for extra richness and freshness. If desired, place the skillet under the broiler for 3-5 minutes to crisp up some of the chicken pieces, keeping a close eye to prevent burning.
Prepare the Peanut-Cilantro Topping: In a small bowl, combine the remaining chopped cilantro, chopped roasted peanuts, lemon or lime juice, and a pinch of salt. Mix well to enhance the flavors.
Serve: Serve the saucy coconut curry chicken hot over bowls of steamed rice with fresh naan on the side. Top with the peanut and cilantro mixture for a delightful crunch and tangy finish. Enjoy your meal!

Notes

You can substitute chicken thighs for chicken breasts for a juicier texture.
Adjust the amount of chili powder and chipotle powder to suit your preferred spice level.
If you don’t have roasted peanuts, toasted cashews or almonds work well too.
Broiling step is optional but adds a nice texture contrast to the curry.
Leftovers refrigerate well and taste even better the next day.
Serve with basmati or jasmine rice for best results.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Indian-inspired

Keywords: coconut curry chicken, quick chicken curry, coconut milk curry, spicy chicken curry, one-pan chicken curry