- 2 tablespoons cooking oil (I used avocado oil)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1.25 pounds of boneless, skinless chicken breasts (about 3 pieces), cut into 1-inch chunks
- 2 tablespoons curry powder
- 1/4 teaspoon sea salt
- 1 15–ounce can crushed tomatoes
- 1/2 cup full-fat canned coconut milk (you can use heavy cream if you are not on a dairy-free diet)
- 2 tablespoons finely chopped cilantro (optional, for topping)
- In a large skillet or saucepan, heat the oil over medium heat for a few minutes.
- Add the onion and garlic and sauté for a few minutes, stirring occasionally.
- Add the chicken, curry powder, and chopped tomatoes. Stir and bring to a simmer.
- Reduce the heat to low and cover the skillet or saucepan. Let the chicken cook for about 12-15 minutes, or until it is cooked through. If the mixture starts to look dry, then you can add up to ¼ cup of water to the skillet.
- Remove the lid, stir in the coconut milk, and then turn off the heat.
- Serve hot, with the cilantro sprinkled on top.
- This dish is best served with steamed rice or sauteed cauliflower rice. It is also great served with Indian-style naan bread.
- Store any leftovers in a tightly covered container in the refrigerator for up to 4 days. Reheat before serving.
- If your curry powder contains salt, then leave out any additional salt until you taste the finished dish. Most curry powders do not contain salt, though.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
- Serving Size:
- Calories: 328
- Sugar: 4.1 g
- Sodium: 75.7 mg
- Fat: 17.4 g
- Saturated Fat: 7.2 g
- Carbohydrates: 9.7 g
- Fiber: 3.4 g
- Protein: 34.2 g
- Cholesterol: 103.4 mg
Keywords: chicken curry, easy curry, dairy free curry