Creamy Coconut Curry Chicken

A delicious one-pot chicken curry ready in 30 minutes with a creamy coconut milk base.

Time: 30 min · Servings: 2 · Calories: 1079 kcal

Ingredients

• 500 units chicken thigh
• 5 to taste paprika
• 5 to taste garlic powder
• 3 to taste turmeric
• 5 to taste curry powder
• 5 to taste Salt
• 2 to taste black pepper
• 15 to taste olive oil
• 150 units onion
• 15 clove of garlic
• 400 can of coconut milk
• 50 units Japanese curry block
• 400 units cooked rice

Method

1. Chop the chicken thighs into bite-sized pieces.
2. Season the chicken with paprika, garlic powder, turmeric, curry powder, salt, and black pepper.
3. Add a drizzle of olive oil and massage the chicken well to coat it with the spices.
4. Chop the onion and garlic cloves.
5. Heat a large skillet over medium-high heat and cook the chicken for 7 minutes per side until golden brown.
6. Remove the chicken from the skillet and set aside on a plate.
7. In the same skillet, add the chopped onion and garlic and sauté for 3 minutes.
8. Pour in the coconut milk and stir in the Japanese curry block.
9. Stir the mixture well and simmer for 2 minutes until the sauce thickens.
10. Return the chopped chicken to the skillet and cook together for 2 more minutes to meld the flavors.
11. Serve a base of hot rice in a deep dish.
12. Pour the curry chicken with its creamy sauce over the rice.

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Categories: Meat & Poultry · All recipes

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