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The star of our dish is undoubtedly the chicken breast, a lean protein powerhouse that is both versatile and nutritious. Chicken breast is favored for its mild flavor and tender texture, allowing it to absorb the spices and coconut milk beautifully. Rich in protein, it helps build and repair tissues, making it an excellent choice for a health-conscious meal. Additionally, its low fat content means you can indulge in the creamy coconut sauce without any guilt.

Indian Coconut Chicken Curry

Discover a taste of paradise with Tropical Bliss Coconut Chicken Curry! This exotic dish features tender chicken simmered in rich coconut milk and infused with aromatic spices. Perfect for any occasion, it's a culinary experience that’s easy to recreate at home. Delight your family and friends with this flavorful journey to Southeast Asia right from your kitchen! Check out the complete recipe and tips to impress. #CoconutCurry #TropicalFlavors #CookingAtHome #CulinaryAdventure
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Ingredients
  

500g chicken breast, cut into bite-sized pieces

1 can (400ml) coconut milk

2 tablespoons coconut oil

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2 green chilies, slit (adjust to taste)

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon garam masala

1 cup diced tomatoes (fresh or canned)

Salt to taste

Fresh cilantro leaves for garnish

Juice of 1 lime

Cooked basmati rice or naan, for serving

Instructions
 

Heat the Oil: In a large saucepan or skillet, heat the coconut oil over medium heat. Once hot, add the finely chopped onions and sauté until they become soft and translucent (about 5-7 minutes).

    Add Aromatics: Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until fragrant.

      Spice it Up: Add the ground coriander, ground cumin, turmeric powder, and a pinch of salt. Cook the spices with the onion mixture for about 2 minutes, stirring continuously to avoid burning.

        Chicken Time: Increase the heat to medium-high and add the chicken pieces to the pan. Cook them until they are browned on all sides (about 5-6 minutes).

          Tomatoes & Coconut: Add the diced tomatoes to the pan and cook for an additional 3-4 minutes until they soften. Then pour in the coconut milk, stirring well to combine everything. Allow the mixture to come to a gentle simmer.

            Simmer & Thicken: Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. This will allow the chicken to become tender and absorb the flavors.

              Finish with Spice: After simmering, stir in the garam masala and adjust salt according to taste. Let it cook for another 2-3 minutes.

                Add Freshness: Squeeze in the juice of one lime and sprinkle fresh cilantro leaves on top before serving.

                  Serve: Serve the coconut chicken curry hot with basmati rice or naan, adding extra lime wedges on the side for those who enjoy a citrus kick.

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