Description
This Coconut Curry Chicken recipe is a quick and flavorful dish perfect for a weeknight dinner. Tender chicken breasts are cooked with vibrant spices, creamy coconut milk, and fresh aromatics to create a rich, comforting curry served over fluffy rice. Ready in just 30 minutes, it’s an easy and satisfying meal that brings a taste of Indian-inspired flavors to your table.
Ingredients
Protein and Aromatics
- 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, to taste
- Ground black pepper, to taste
Other Ingredients
- 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 (for garnish)
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, cooking for 2 to 3 minutes until they begin to soften. Stir in the minced garlic and grated fresh ginger and sauté for an additional minute to release their aromas.
- 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. Cook for 5 to 7 minutes, stirring frequently, until the chicken is fully cooked through and well-coated with the spices.
- Make the curry sauce. Pour in the full-fat coconut milk and squeeze in the fresh lime juice. Stir to combine thoroughly and let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- Garnish and serve. Spoon the cooked rice into bowls, then top with several spoonfuls of the coconut curry chicken. Garnish generously with the roughly chopped fresh cilantro. Serve immediately while hot.
Notes
- For a spicier curry, add a pinch of cayenne pepper along with the other spices.
- Use jasmine or basmati rice for the best pairing with the curry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, ensure your curry powder is free of gluten-containing additives.
- If you prefer a thinner curry sauce, add a splash of chicken broth or water during simmering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
