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15) Canned Chicken Curry with Coconut Milk

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp oil vegetable or coconut
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder mild
  • 1 tsp grated ginger or 1/2 tsp ground ginger
  • 2 cans 12 oz each canned chicken, drained
  • 1 can 13.5 oz coconut milk (light or full-fat)
  • 1 cup low-sodium chicken broth
  • 2 carrots sliced thin
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Juice of 1/2 lime optional
  • Cooked rice or naan for serving

Method
 

  1. Heat oil in a large skillet over medium heat and cook onion until translucent, about 5 minutes.
  2. Add garlic, ginger, and curry powder; cook 30 seconds until fragrant.
  3. Stir in drained canned chicken, carrots, and chicken broth; simmer 5–7 minutes until carrots begin to soften.
  4. Pour in coconut milk and bring to a gentle simmer; cook 5 minutes.
  5. Add frozen peas, warm through, and season with salt, pepper, and lime juice if using.
  6. Serve over rice or with naan.