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COCONUT CURRY CHICKEN RECIPE

COCONUT CURRY CHICKEN

This coconut curry chicken is a hearty, one-pan dish that brings together rich flavors and comforting warmth in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts, cut into 1-inch cubes (approximately 1 ½ pounds)
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves finely minced
  • 1 tablespoon freshly grated ginger or 1 teaspoon ground ginger
  • 2 tablespoons curry powder
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground coriander
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 13.5-ounce can of full-fat coconut milk
  • Juice of 1 lime about 2 tablespoons
  • 4 cups cooked rice
  • ¼ cup chopped fresh cilantro

Method
 

  1. Sauté the vegetables. Warm the olive oil in a large sauté pan over medium heat. Add the diced onion and bell pepper, cooking for 2 to 3 minutes until slightly softened. Stir in the garlic and ginger, cooking for an additional minute.
  2. Cook the chicken with spices. Incorporate the chicken pieces into the pan, followed by curry powder, garam masala, coriander, salt, and pepper. Sauté for 5 to 7 minutes, stirring regularly, until the chicken is thoroughly cooked.
  3. Prepare the curry sauce. Pour in the coconut milk along with the lime juice. Allow the mixture to simmer for 5 minutes, stirring occasionally, until the sauce is smooth and well combined.
  4. Serve and garnish. Spoon portions of rice into serving bowls, top with generous amounts of the curry chicken, and finish with a sprinkle of fresh cilantro.

Notes

Leftovers may be refrigerated for 4 to 5 days. For best results, store the curry and rice separately. To extend storage, freeze the curry in freezer-safe containers for up to 3 months.