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A rich, creamy Indian chicken curry with a vibrant orange-red coconut tomato sauce, tender bite-sized chicken breast pieces, a thick coconut cream swirl, and fresh cilantro garnish, served with blistered naan bread.

Ingredients

Scale
  • 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, 14 oz (400 ml)
  • 1 can full-fat coconut milk, 14 oz (400 ml), 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

Instructions

  1. Cut boneless, skinless chicken breast into even bite-sized chunks.
  2. Finely dice the yellow onion, mince the garlic, and grate the fresh ginger; open the can of full-fat coconut milk without shaking and scoop 2 tablespoons of the thick cream into a small bowl for garnish.
  3. Heat 1 tablespoon coconut oil in a heavy-bottomed cast-iron skillet over medium heat.
  4. Sauté the diced onion until softened and translucent, about 5 minutes.
  5. Add the minced garlic, grated ginger, 1.5 tbsp garam masala, 1 tsp ground turmeric, 1 tsp sweet paprika, and 1 tsp kosher salt; cook for 1 minute until fragrant.
  6. Pour in the 14 oz crushed tomatoes and the remaining coconut milk, stir to combine, bring to a gentle simmer, then reduce heat and simmer uncovered for 10 minutes to thicken.
  7. Fold the bite-sized chicken pieces into the simmering sauce, cover the skillet, and simmer gently for 12 to 15 minutes or until the chicken registers 165°F (74°C).
  8. While the chicken cooks, heat a clean, dry cast-iron skillet over medium-high, brush each naan lightly with water or melted butter, and cook 1 to 2 minutes per side until charred blisters form.
  9. Ladle the curry into bowls, drizzle the reserved coconut cream over the top in a swirl, and sprinkle with chopped fresh cilantro.

Notes

Slow-cooking onions until they soften and start to caramelize brings natural sweetness that balances the tomato’s acidity., Toasting garam masala and turmeric in hot coconut oil unlocks deeper flavors., Avoid boiling the sauce after adding coconut milk to prevent curdling and keep the sauce silky smooth., Cut chicken into uniform pieces for even cooking., Leftover curry tastes better the next day as flavors meld; store in airtight container up to 4 days in fridge., Freeze cooled curry in freezer-safe containers up to 3 months; thaw overnight in fridge and gently reheat with stirring to loosen thickened sauce., Swirl coconut cream without shaking the can, scooping just the thick top layer for best presentation., Blister naan on a dry cast-iron skillet with light brushing of water or ghee to create charred spots perfect for dipping.

Nutrition

Find it online: https://cookingcrumbs.com/aromatic-indian-chicken-curry-in-a-rich-coconut-tomato-sauce/