One-Pot Creamy Coconut Chicken Curry: A Quick & Easy Dinner

Heat the coconut oil in a deep skillet or pot over medium-high heat. Add the onion and sauté until translucent, then stir in the grated garlic and ginger for 30 seconds until fragrant.

💡 Tip: Use a microplane to grate the aromatics to achieve a paste-like consistency that blends seamlessly into the sauce.

Add the curry powder, cumin, and turmeric to the pot. Stir constantly for 15 seconds to toast the spices without burning.

💡 Tip: If the spices begin to stick, add a small splash of water to deglaze the pan.

Pour in the chicken stock and bring to a rapid boil. Let it reduce for 5 minutes.

💡 Tip: Reducing the stock first concentrates the flavor before adding the coconut cream.

Stir in the coconut cream, chickpeas, and salt. Simmer rapidly for another 8 minutes, stirring occasionally.

💡 Tip: The sauce will appear slightly thin initially; it will continue to thicken as it rests off the heat.

Remove from heat and let the curry sit for 5 minutes before serving over basmati rice. Garnish with fresh cilantro and a swirl of thinned yogurt.

💡 Tip: Serve with warm flatbread to soak up the extra sauce.