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Coconut Curry Chicken
This easy, one-pot curry is ready in under an hour.
INGREDIENTS
3 tbsp. olive oil
2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and pepper

1 large onion, chopped
4 cloves garlic, pressed
1 red chile, finely chopped
1 2-inch piece fresh ginger, peeled and coarsely grated
1 tbsp. garam masala
1 28-ounce can crushed tomatoes
3/4 c. unsweetened coconut milk
1/2 c. cashew butter
Rice, cilantro, chopped cashews and sliced red chiles, for serving

METHOD
  1. Heat 2 tablespoons oil in a large Dutch oven on medium. Season chicken with 1/2 teaspoon each salt and pepper and cook, tossing often, until no longer pink, 5 minutes; transfer to a bowl.
  2. Reduce heat to medium-low; add remaining tablespoon oil, then onion, and cook, covered, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Stir in garlic and chile and cook 1 minute. Stir in ginger, garam masala and 1/2 teaspoon salt and cook 1 minute.
  3. Add tomatoes, coconut milk and cashew butter and mix to combine. Return chicken and any juices to the pot and gently simmer, covered, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Serve over rice, topped with cilantro, cashews and chiles if desired.