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Yellow Chicken Coconut Curry

A warm, creamy yellow chicken coconut curry enriched with spices, perfect for cozy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp coconut oil (or olive oil) Adds richness and depth.
  • 1 large sweet Vidalia onion Provides natural sweetness.
  • 1 lb boneless skinless chicken breast, diced Main protein.
  • 4 cloves garlic, minced Infuses robust flavor.
Spices and Seasoning
  • 1 tbsp ground turmeric For color and earthy flavor.
  • 1 tbsp garam masala Adds complexity.
  • 1 tbsp ground ginger Contributes zesty note.
  • 1 tsp cumin Enhances spice blend.
  • 1 tsp coriander Balances richness.
  • 1 tsp kosher salt Enhances flavors.
  • 1/2 tsp freshly ground black pepper Adds mild heat.
Sauce Ingredients
  • 1 can coconut milk Creates creamy base.
  • 1/2 cup cashews For crunch.
  • 1 tbsp white or brown sugar Optional for sweetness.
  • 1 tbsp lime juice Brightens flavors.
  • 1/2 tsp cayenne pepper or red chile flakes Optional for heat.
  • 1/4 cup fresh cilantro, for garnish Adds freshness.

Method
 

Preparation
  1. Heat the coconut oil in a large skillet over medium-high heat.
  2. Add the onion and sauté for about 3 to 4 minutes, or until softened.
  3. Incorporate the diced chicken and cook for about 5 minutes until cooked through.
Cooking
  1. Stir in the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, and pepper; sauté for 1 minute.
  2. Pour in the coconut milk and add cashews; simmer for about 7 minutes until thickened.
Finishing Touches
  1. Taste and adjust seasoning with sugar, lime juice, and cayenne/red chile flakes as needed.
  2. Garnish with fresh cilantro and serve immediately.

Notes

This dish can be stored in an airtight container in the fridge for up to 5 days.