Description
This easy Coconut Curry Chicken recipe combines tender chicken breast with vibrant spices, creamy coconut milk, and fresh vegetables for a flavorful and comforting meal. Ready in just 30 minutes, it's perfect for a quick weeknight dinner served over fluffy cooked rice and garnished with fresh cilantro.
Ingredients
For the Coconut Curry Chicken
- 2 tablespoons extra-virgin olive oil
- 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)
- 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1½ pounds)
- 2 tablespoons curry powder
- 1½ teaspoons garam masala
- 1 teaspoon ground coriander
- Kosher salt and ground black pepper, to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime, juiced (about 2 tablespoons juice)
To Serve
- 4 cups cooked rice
- ¼ cup roughly chopped fresh cilantro
Instructions
- Saute the veggies. Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper and cook for 2 to 3 minutes until they begin to soften. Add the minced garlic and grated ginger, stirring for another minute to release their aromas.
- Add chicken and seasonings. Add the cubed chicken breasts to the pan along with curry powder, garam masala, ground coriander, salt, and pepper. Sauté everything together for 5 to 7 minutes, stirring frequently, until the chicken pieces are cooked through and nicely coated with the spices.
- Make the curry sauce. Pour in the full-fat coconut milk and squeeze in the lime juice. Stir gently to combine all ingredients, then reduce the heat slightly and let the curry simmer for 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish and serve. Spoon cooked rice into serving bowls. Top with several spoonfuls of the coconut curry chicken and sauce. Finish by sprinkling with chopped fresh cilantro for a bright, fresh finish. Serve immediately and enjoy.
Notes
- For extra heat, add a pinch of cayenne pepper or some chopped fresh chili along with the spices.
- Use light coconut milk for a lower-fat option, though the sauce will be less rich and creamy.
- If you prefer, substitute chicken thighs for a juicier, more flavorful curry.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Serve with naan or steamed vegetables if you want to add more variety to the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
