Description
This Coconut Curry Chicken is a comforting and flavorful one-pan meal featuring tender chunks of chicken simmered in a rich coconut milk curry sauce with aromatic spices and fresh vegetables. Perfect for a quick and satisfying dinner served over fluffy rice.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger or 1 teaspoon ground ginger
Protein and Spices
- 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1 ½ pounds)
- 2 tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- Kosher salt and ground black pepper, to taste
Liquids and Garnish
- 2 tablespoons extra-virgin olive oil
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime, juiced (about 2 tablespoons juice)
- 4 cups cooked rice
- ¼ cup roughly chopped fresh cilantro
Instructions
- Saute the veggies: Heat the extra-virgin olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper and sauté for 2 to 3 minutes until they start to soften. Then add the minced garlic and grated ginger, stirring continuously for about 1 minute until fragrant.
- Add chicken and seasonings: Add the cubed chicken breasts to the pan along with the curry powder, garam masala, ground coriander, kosher salt, and ground black pepper. Sauté for 5 to 7 minutes, stirring frequently, until the chicken is cooked through and no longer pink inside.
- Make the curry sauce: Pour in the full-fat coconut milk and the lime juice, stirring to combine. Reduce the heat slightly and let the mixture simmer for an additional 5 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly.
- Garnish and serve: Serve the coconut curry chicken over cooked rice. Spoon several spoonfuls of curry chicken on top of the rice and garnish with roughly chopped fresh cilantro for a bright finish.
Notes
- Storage tip: Leftovers can be stored separately in the fridge for 4 to 5 days to keep the rice fresh and fluffy. For longer storage, freeze the curry in freezer-safe containers for up to 3 months.
- Optional side dishes: To add extra veggies, try serving with garlic ginger bok choy.
- To make this recipe low-carb, substitute the rice for cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Meal
- Method: Stovetop
- Cuisine: American
