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Tender chunks of chicken breast simmering in a vibrant, creamy orange-red spiced tomato coconut sauce.
FL Recipes

Aromatic Indian Chicken Curry in a Rich Coconut Tomato Sauce

Master this incredibly rich and creamy Indian Chicken Curry featuring tender simmered chicken breast chunks in a vibrant orange-red spiced tomato and coconut sauce. Garnished with a coconut cream swirl, fresh cilantro, and served with blistered naan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Indian Chicken Curry Ingredients
  • 1.5 lbs Boneless, skinless chicken breast Cut into bite-sized chunks
  • 1 tbsp Coconut oil For sautéing aromatics
  • 1 large Yellow onion Finely diced
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh ginger Grated
  • 1 can Crushed tomatoes 14oz (400ml) can
  • 1 can Full-fat coconut milk 14oz (400ml) can. Reserve 2 tbsp of cream for the swirl.
  • 1.5 tbsp Garam masala
  • 1 tsp Ground turmeric
  • 1 tsp Sweet paprika
  • 1 tsp Kosher salt
  • 0.25 cup Fresh green cilantro leaves Freshly chopped for garnish
  • 4 pieces Naan bread Store-bought or homemade, blistered for serving

Equipment

  • 1 Heavy-bottomed Cast-iron Skillet Essential for searing aromatics and maintaining an even simmer.
  • 1 Chef's Knife For chopping chicken breast into uniform bite-sized chunks.

Method
 

Step-by-Step Directions
  1. Finely dice the onion, grate the ginger, and mince the garlic. Without shaking the can of full-fat coconut milk, skim off exactly 2 tbsp (30ml) of the thick white cream from the top and reserve it in a small bowl.
  2. Heat coconut oil in a skillet over medium heat. Sauté the diced onion for 5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, and kosher salt. Cook for 60 seconds until a fragrant paste forms.
  3. Pour in the crushed tomatoes and remaining coconut milk. Stir to combine, bring to a gentle bubble, then reduce heat to low. Simmer uncovered for 10 minutes to thicken.
  4. Fold the bite-sized chicken breast chunks into the sauce. Cover and simmer gently for 12-15 minutes until opaque and internal temperature reaches 165°F (74°C).
  5. Heat a dry cast-iron skillet over medium-high heat. Lightly brush naan with water or butter, and press into the skillet for 1-2 minutes per side until slightly charred blister spots appear.
  6. Ladle the curry into a dark round ceramic bowl. Drizzle the reserved thick white coconut cream in a distinct swirl over the surface. Garnish generously with freshly chopped green cilantro leaves and serve with the blistered naan resting on the edge.

Nutrition

Calories: 480kcalProtein: 38gFat: 28gFiber: 5g

Notes

Tip 1: Do not boil the coconut milk; keep it at a gentle simmer so the sauce stays creamy and smooth.
Tip 2: Use fresh ginger instead of powdered for a brighter, more authentic flavor profile.
Keyword chicken breast curry,coconut curry,indian chicken curry

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