Curry Chicken Recipe (One Pan)
This curry chicken recipe features tender chicken in a rich, creamy dairy-free coconut-tomato sauce, ready in one pan in about 20 minutes. There's plenty of sauce for soaking into rice or scooping up with naan.
Servings (change as needed): 3 -4
Ingredients
- 1 lb chicken, boneless and skinless, Note 1
- ½ teaspoon kosher salt (or more to taste)
- ¼ teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 ½ tablespoons vegetable oil
Curry Sauce
- 1 cup finely diced onion (1 medium onion)
- 3 tablespoons curry powder, Note 2
- 1 teaspoon grated or minced ginger
- 2 teaspoons grated or minced garlic
- 2 tablespoons tomato paste
- 400 ml unsweetened coconut milk, full fat (one 13 ½-ounce can, about 1⅔ cups)
- 398 ml diced tomatoes, Note 3 (one 14 ounce can, about 1 cup)
Garnish
- 2 tablespoons chopped fresh cilantro (or chopped green onions)
Instructions
- PREP: Trim fat off chicken if needed and cut into bite-size pieces (about 1 inch/2.5 cm). Smaller pieces will cook more quickly, but don't make them too small or they will dry out. Sprinkle with salt, pepper and sugar - and stir to combine evenly. Finely dice the onion.
- PAN-SEAR CHICKEN: Heat oil in large skillet to medium-high heat. Add chicken. Let sear for 3 minutes. Flip over and sear another 2 minutes. Chicken will be mostly cooked through (little to no pink) but will be finished in the sauce. Transfer chicken to a plate.
- COOK AROMATICS, TOMATO PASTE AND CURRY POWDER: If no oil is left in pan from chicken, add another teaspoon. Lower heat to medium heat and add onions, garlic, ginger, tomato paste and curry powder. Stir for 3 minutes to develop flavors.
- FINISH SAUCE/ADD CHICKEN: Add coconut milk and diced tomatoes to onion mixture and simmer for 3 minutes. Then add the chicken to heat through, 1-2 minutes. Taste and adjust seasoning, adding more salt, cayenne pepper or curry powder as you like. Garnish the curry chicken with cilantro and serve over rice, quinoa, noodles, or mashed potatoes - with a side of naan for dipping.
Notes
- Chicken options: For optimal juiciness and flavor, use chicken thighs. Chicken breasts will work fine too and take half the time to sear.
- Curry powder substitutes: Use garam masala (1:1 swap) or 1 tbsp red curry paste.
- Canned diced tomato swap: For a smoother sauce, use tomato sauce or puréed tomatoes (passata)
- Variations:
- Add heat: 1/4 tsp (or more) cayenne pepper or 1/2 tsp. red pepper flakes. If you are using a hotter curry powder or paste, you might want to skip these. Taste the sauce first, then add as needed.
- Add vegetables: Add 3 cups baby spinach, roughly chopped, or frozen peas to the coconut chicken curry, for extra nutrition and color. Or add chopped peppers, mushrooms or zucchini while sautéing onions.
- Make the curry sauce without the chicken, then use it as a sauce over grilled chicken, baked bone-in pieces, or pasta.
- Shortcuts:
- Skip searing the chicken: Use cooked rotisserie chicken cut into small pieces. OR
- Conveniences: Minced garlic and ginger in a jar or tube. Chopped frozen onions.
- Make Ahead:
- How to store: Tastes even better the next day. Store in airtight container or freezer bag for up to 3-4 days;
- Reheat: Gently on the stovetop or microwave (loosely covered), stirring in between.
- Freeze: Freezes well for 3-4 months. Sauce may split slightly - thaw overnight in the fridge, then reheat and stir well to smooth it back out.
Calories: 573kcal | Carbohydrates: 25g | Protein: 35g | Fat: 40g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 825mg | Potassium: 1270mg | Fiber: 8g | Sugar: 13g | Vitamin A: 436IU | Vitamin C: 24mg | Calcium: 127mg | Iron: 7mg