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Indian cuisine is a vibrant tapestry of flavors, colors, and aromas that has captivated food lovers around the globe. Its rich history and diverse regional influences contribute to a culinary landscape that offers something for every palate. From spicy curries to fragrant biryanis, Indian food is known for its unique ability to blend various spices and ingredients in ways that create unforgettable meals. Among the myriad of dishes that showcase this culinary artistry, Coconut Chicken Curry stands out as a beloved favorite that brings together the warmth of spices and the creaminess of coconut milk.

Indian Coconut Chicken Curry

Embark on a flavorful journey with this authentic Indian Coconut Chicken Curry! This creamy and aromatic dish combines tender chicken with a rich coconut-infused sauce and a medley of spices, making it perfect for any occasion. Originating from India's coastal regions, it's a must-try for anyone craving a taste of Indian cuisine. Pair it with basmati rice or naan for the perfect meal! #CoconutChickenCurry #IndianCuisine #Foodie #Recipes #HomeCooking #SpicyFood
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Ingredients
  

500g chicken breast, cubed

1 can (400ml) coconut milk

2 tbsp coconut oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 medium tomatoes, pureed

1 tbsp curry powder

1 tsp ground coriander

1 tsp turmeric powder

1 tsp garam masala

1 tsp red chili powder (adjust to taste)

Salt to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

1 cup spinach (optional)

Instructions
 

Sauté the Base: Heat coconut oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

    Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Incorporate Spices: Add the curry powder, ground coriander, turmeric, garam masala, and red chili powder. Stir well to coat the onion mixture in the spices and cook for 1-2 minutes.

        Add Chicken: Incorporate the cubed chicken into the skillet, stirring to coat with the spice mixture. Cook until the chicken is no longer pink, about 5 minutes.

          Tomato Puree: Pour in the tomato puree and stir well, cooking for another 5 minutes.

            Coconut Milk: Gradually add the coconut milk to the skillet, mixing until fully combined. Bring the mixture to a gentle simmer.

              Simmer: Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally until the chicken is cooked through and the curry thickens. If using, add the spinach and cook until just wilted.

                Final Touches: Season with salt to taste and squeeze the lime juice over the curry. Stir well before serving.

                  Garnish & Serve: Remove from heat, garnish with fresh cilantro, and serve with steamed rice or naan.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4