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Amazing 1-Pot Coconut Chicken Curry Joy

One-Pot Coconut Chicken Curry
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Create a rich and simple One-Pot Coconut Chicken Curry. This recipe delivers big flavor with minimal cleanup, making your weeknight dinner feel like a special Sunday treat.

Ingredients

Scale
  • 1 tbsp coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 (14 oz) can crushed tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
  4. Add the chicken pieces to the pot. Cook until lightly browned on all sides.
  5. Pour in the crushed tomatoes, coconut milk, and chicken broth. Stir well to combine.
  6. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
  7. Add the sliced red bell pepper. Continue to simmer, uncovered, for another 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  8. Stir in the frozen peas during the last 5 minutes of cooking. Season with salt and pepper.
  9. Serve the curry hot over rice or with naan bread. Garnish with fresh cilantro.

Notes

  • Use chicken thighs for extra moisture and flavor in this slow simmer.
  • Adjust the curry powder amount if you prefer a milder or spicier dish.
  • For a thicker sauce, remove the lid for the last 10 minutes of cooking.

Nutrition

Find it online: https://sundayflavor.com/one-pot-coconut-chicken-curry-recipe/