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Coconut Curry Chicken Recipe

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4.1 from 29 reviews

This Coconut Curry Chicken recipe is a delicious and super easy dinner option that comes together in just 30 minutes. Tender chicken breasts are sautéed with aromatic spices, garlic, ginger, and colorful bell peppers, then simmered in creamy full-fat coconut milk and brightened with fresh lime juice. Served over fluffy rice and garnished with cilantro, this flavorful curry is perfect for a quick weeknight meal or meal prep for the week.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Gluten Free

Ingredients

Protein and Vegetables

  • 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1 ½ pounds)
  • 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

Spices and Seasonings

  • 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)
  • ¼ cup roughly chopped fresh cilantro

Serving

  • 4 cups cooked rice

Instructions

  1. Saute the veggies: Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for 2 to 3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Add chicken and seasonings: Add the cubed chicken breasts to the pan along with the curry powder, garam masala, ground coriander, salt, and black pepper. Sauté the mixture for 5 to 7 minutes, stirring frequently, until the chicken is fully cooked and no longer pink inside.
  3. Make the curry sauce: Pour in the full-fat coconut milk and lime juice. Reduce the heat slightly and let the curry simmer for about 5 minutes, stirring occasionally to combine the flavors and thicken the sauce slightly.
  4. Garnish and serve: Scoop cooked rice into serving bowls, then top with several spoonfuls of the coconut curry chicken. Garnish each bowl with chopped fresh cilantro for a burst of fresh flavor. Serve immediately.

Notes

  • Storage tip: Store leftover curry and rice separately in airtight containers. The curry will keep in the refrigerator for 4 to 5 days.
  • Freezing: This curry freezes well for up to 3 months; thaw overnight in the fridge before reheating.
  • Optional sides: Add extra vegetables like garlic ginger bok choy for a nutritious complement.
  • Low-carb option: Substitute cooked cauliflower rice for the regular rice to reduce carbohydrates.

Find it online: https://cookingwithsarah.com/coconut-curry-chicken-recipe/