This mild chicken curry has a rich, creamy gravy that is divine. A little citrus lifts the coconut and enhances that flavor of the complex spice blend. Part of our constant meal rotation, it's well received and often requested.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil over medium heat in a large, heavy-bottomed skillet. Add chicken and brown, 2 to 3 minutes per side. Season with salt and pepper. Add onion and cook until softened, about 5 minutes. Add ginger and garlic and cook for 2 minutes. Stir in curry powder, cardamom, and red pepper flakes and cook until fragrant, about 2 minutes.

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  • Pour coconut milk into the skillet and scrape all cooked bits from the bottom. Pour in tomatoes, yogurt, cilantro, lemon juice, and chicken bouillon. Mix well. Reduce heat to low and let simmer until chicken is no longer pink in the center and juices run clear, about 20 minutes.

Nutrition Facts

461 calories; protein 29.9g; carbohydrates 19g; fat 31.7g; cholesterol 66.6mg; sodium 703.5mg. Full Nutrition
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