Chicken breast dinners / Recipe 41 of 50
Mild coconut curry chicken
A mild curry powder and coconut milk sauce makes an approachable family supper.
By Kitchenware UK ·
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A closer look
Why this combination works
Onion, garlic and ginger give mild curry powder a fresh aromatic base. Coconut milk makes the sauce mellow, and tomato purée adds a little savoury depth. Cook the spices briefly before adding liquid to bring out their fragrance.
What you need for mild coconut curry chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Onion. Onion forms a sweet, savoury base once softened. Chop it small so it cooks evenly; raw, crunchy onion would interrupt the smoothness of the sauce.
- Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
- Ginger. Ginger brings fresh warmth and a bright, aromatic edge. Grating it finely helps the flavour spread through the sauce without leaving fibrous chunks.
- Mild curry powder. Mild curry powder gives the sauce a blended spice flavour without needing several jars. Cook it briefly with the aromatics to release its scent, then add liquid before it burns.
- Coconut milk. Coconut milk gives the sauce body and a mellow, rounded richness that softens spice and acidity. Stir the tin before measuring so the cream and liquid are evenly combined.
- Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
- Tomato purée. Concentrated tomato purée adds savoury depth and a little acidity without much liquid. Cook it briefly with the spices so its raw taste mellows.
How to make mild coconut curry chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Soften onion for 5 minutes. Stir in garlic, ginger, curry powder and tomato purée for 1 minute. Add coconut milk and water and simmer for 5 minutes.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Rest for 3 minutes off the heat, then serve with basmati rice and peas.
The recipe
Mild coconut curry chicken
Serves 4 · Prep 10 min · Cook 35 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1 small onion, chopped
- 2 garlic cloves, grated
- 2 tsp grated ginger
- 1 tbsp mild curry powder
- 250 ml coconut milk
- 100 ml water
- 1 tbsp tomato purée
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Soften onion for 5 minutes. Stir in garlic, ginger, curry powder and tomato purée for 1 minute. Add coconut milk and water and simmer for 5 minutes.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Rest for 3 minutes off the heat, then serve with basmati rice and peas.