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Coconut Curry Chicken (Super Easy!) Recipe

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4.3 from 2 reviews

This super easy Coconut Curry Chicken recipe combines tender chicken breasts with a fragrant blend of curry powder, garam masala, and coconut milk to create a rich, creamy, and flavorful dish. Ready in just 30 minutes, it's perfect for a weeknight dinner served over rice and garnished with fresh cilantro and a splash of lime juice.

Ingredients

Main Ingredients

  • 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 1 ½ pounds)
  • 2 tablespoons curry powder
  • 1 ½ 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)
  • 4 cups cooked rice
  • ¼ cup roughly chopped fresh cilantro

Instructions

  1. Saute the veggies: Heat 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 they start to soften. Stir in the minced garlic and grated ginger, cooking for an additional minute to release their fragrant aromas.
  2. Add chicken and seasonings: Incorporate the cubed chicken breasts into the pan along with the curry powder, garam masala, ground coriander, salt, and pepper. Sauté the chicken 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 the freshly squeezed lime juice. Reduce the heat slightly and let the curry simmer gently for about 5 minutes, stirring occasionally to meld the flavors and thicken the sauce slightly.
  4. Garnish and serve: Spoon a portion of cooked rice into serving bowls, then ladle several spoonfuls of the coconut curry chicken on top. Garnish each serving with roughly chopped fresh cilantro for a bright finish and serve immediately for best flavor.

Notes

  • For a spicier curry, add a pinch of cayenne pepper or some chopped fresh chili when cooking the chicken.
  • You can substitute chicken thighs for breasts for a juicier texture.
  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve with naan bread or steamed vegetables for a complete meal.
  • Use light coconut milk for a lower calorie version, though the sauce will be less rich.

Find it online: https://recipeplenty.com/coconut-curry-chicken-super-easy-recipe/