Creamy Coconut Chicken Curry Recipe (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

02 - 2 tablespoons olive oil

03 - 1 small onion, finely chopped

04 - 3 cloves fresh garlic, minced

05 - 2 tablespoons curry powder

→ Sauce & Seasonings

06 - 1 cup low-sodium chicken broth

07 - 1 can (14 oz) coconut milk

08 - 1 can (14.5 oz) diced tomatoes

09 - 2 tablespoons tomato paste

10 - 2 tablespoons sugar

11 - ½ teaspoon salt, or to taste

12 - ½ teaspoon black pepper, or to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - Start by heating olive oil in a large Dutch oven. Season the chicken pieces with salt and pepper, then add them to the hot oil. Cook for about 5 minutes until the chicken is no longer pink on the outside.

02 - Add the chopped onion, minced garlic, and curry powder to the chicken. Stir everything together and let it cook for 2 minutes to wake up all those wonderful spices.

03 - Pour in the chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Give everything a good stir, bring it to a gentle boil, then cover and reduce the heat. Let it simmer for 15-20 minutes until the sauce thickens and the flavors meld together.

04 - Sprinkle fresh chopped parsley over the curry and serve it hot over your favorite rice.

# Notes:

01 - This creamy coconut curry can be stored in an airtight container in the refrigerator for up to 3 days

02 - For longer storage, cool completely and freeze in a shallow container. Stir well when reheating

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