Easy Coconut Chicken Curry

I think it's because fairly obvious, at least to me, that I have become completely obsessed with coconut curry recipes. I even recently created a Curry board on Pinterest devoted to such recipes. It is the best flavor to me and combined with chicken, rice and usually cilantro, my husband and I can't get enough.

This recipe is no exception. It is so easy to throw together, I usually have all the ingredients in my pantry since I buy cilantro every week and it is so flavorful. This one is different than others I've tried because of the addition of tomato paste and I loved it.

If you're looking for something easy with a lot of flavor to please your family or friends this recipe is a big hit. There's nothing more comforting than a bowl of chicken coconut curry in my opinion.

Easy Coconut Chicken Curry

Adapted from Oh Sweet Basil

2 chicken breasts

1-2 Tbsp. olive oil

2 Tbsp. curry powder, divided

1 small onion, diced

2 tsp. garlic, minced

1 (14 oz.) can full fat coconut milk

2 Tbsp. tomato paste

1 tsp. salt

pepper, to taste

1 tsp. sugar

2 Tbsp. water

1½ Tbsp. cornstarch

white rice for serving

cilantro, for garnish

1. Chop the chicken into 2-inch pieces. Sprinkle with salt and pepper and 1 Tbsp. of the curry powder. Toss to coat evenly. Cook chicken in a frying pan or skillet on medium-high heat until cooked through, about 5-8 minutes per side. Set aside.

2. In a large pan over medium heat, add the oil and heat until shimmering. Add the remaining curry. Cook, stirring occasionally for 1 minute, add the onion and a little more oil if the pan is dry. Continue to cook for 2 minutes or until the onion is tender, stirring often. Add the garlic and cook for 30 more seconds. Then add coconut milk, tomato paste, salt, pepper and sugar.

3. In a small bowl, whisk together the water and cornstarch. Whisk into the sauce. Simmer for 15 minutes and add the chicken into the sauce. Stir to combine and heat for 3 minutes before serving over rice with fresh cilantro.