Chicken Curry with Coconut Milk
A quick and creamy chicken curry simmered in coconut milk with a hint of heat, finished with fresh mint and sesame seeds. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high. Add 1 sliced onion and 1 sliced red chili, cook until soft, about 3 minutes.
Step 2
Add 1.5 lb chicken chunks and 2 tbsp curry powder. Cook, stirring, until chicken is browned on all sides, about 5 minutes.
Step 3
Pour in 1 can coconut milk. Bring to a simmer, then reduce heat to medium-low. Cook until chicken is cooked through and sauce thickens slightly, about 10 minutes.
Step 4
Season with salt to taste. Garnish with 1 tbsp mint leaves and sesame seeds before serving.
Tools you’ll need
- large skillet
- wooden spoon
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
