Quick Saucy Coconut Curry Chicken
The perfect bowl of feel-good comfort food... simple curry that's quick and so delicious!
Servings: 6
Calories: 269kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, or small thighs
- 1 yellow onion, thinly sliced
- 4 cloves garlic, chopped
- 2 teaspoons ground ginger
- 2 teaspoons chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- salt and black pepper
- 1 can (14 ounce) crushed tomatoes
- 1 can (14 ounce) coconut milk
- 1 cup cubed sweet potatoes
- 1 cup fresh cilantro, chopped
- 2 tablespoons lemon/lime juice
- 1/2 cup roasted peanuts, chopped
- rice and naan, for serving
Instructions
- 1. Preheat the broiler to high.2. In a large oven safe skillet, add 2 tablespoons butter, the chicken and onions. Set the skillet over medium-high heat. Add the garlic, ginger, chili powder, chipotle chili powder, turmeric, cumin, and season with salt and pepper. Cook until the chicken is seared and the spices are fragrant, 5-8 minutes. 3. Add 1 cup water, the sweet potatoes, tomatoes, and coconut milk. Stir to combine, bring the sauce to a simmer, and cook for 10-15 minutes until the sweet potato is soft and the sauce has thickened. Stir in 2 tablespoons of butter and half of the cilantro. If desired, broil for 3-5 minutes to crisp some of the chicken pieces. 4. Mix the remaining cilantro with the peanuts and lemon/lime juices and season with salt. Serve the chicken and sauce over bowls of rice with fresh naan. Top with peanuts and cilantro. Enjoy!
Nutrition
Calories: 269kcal
