- 3 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 boneless skinless chicken breasts, cut into cubes
- 1 (14 ounce) can coconut milk
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender.
- Stir in ginger, curry powder, cumin, coriander, and cayenne pepper; cook for 1 minute.
- Add chicken; cook and stir until chicken is no longer pink in the center.
- Pour coconut milk over chicken mixture; bring to a boil. Reduce heat to low and simmer for 15 minutes or until sauce has thickened.
- Serve with cooked rice or naan bread.
coconut curry chicken
curry
chicken
coconut milk
spicy
skillet meal
quick dinner