Golden Sandalwood Curry with Silky Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant curry with warm golden spices and smooth coconut milk, inspired by festive elegance and comforting aromas. This indian-inspired curry ready in about 45 minutes pairs coconut oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat until shimmering. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
  2. Step 2: Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic.
  4. Step 4: Mix in 1 tsp turmeric powder and 1 tsp coriander powder, stirring constantly to toast the spices for 30 seconds.
  5. Step 5: Add 1 lb cubed chicken breast and cook, stirring frequently, for 5 minutes until the chicken is lightly browned on all sides.
  6. Step 6: Pour in 1 can (14 oz) coconut milk and 1/2 cup chicken broth. Bring to a gentle simmer and cook uncovered for 15 minutes until the sauce thickens and the chicken is fully cooked.
  7. Step 7: Season with 1 tsp salt and 1 tbsp fresh lime juice, stirring to combine.
  8. Step 8: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve immediately over 2 cups cooked basmati rice.

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Frequently asked questions

How long does Golden Sandalwood Curry with Silky Coconut Milk take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Golden Sandalwood Curry with Silky Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Golden Sandalwood Curry with Silky Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Golden Sandalwood Curry with Silky Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Golden Sandalwood Curry with Silky Coconut Milk?

Indian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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