Coconut Curry Chicken
This coconut curry chicken is creamy, savory and mild with yellow curry, ginger and cumin, then finished with fresh lime. Red bell peppers and onions add plenty of flavor and color.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1½ pounds boneless skinless chicken thighs or breasts , cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small yellow onion , julienned
- 1 red bell pepper , julienned
- 3 garlic cloves , minced (about 3 teaspoons)
- 1 tablespoon ginger paste or freshly grated ginger
- 1 Tablespoon yellow curry powder
- ½ teaspoon ground cumin
- 1 13.5-ounce can full-fat coconut milk
- Juice of 1 lime
Optional for serving: cooked rice, chopped cilantro, chopped peanuts, naan bread
Instructions
- Cook chicken: Heat 2 Tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add the chicken in a single layer and cook for 5 - 10 minutes, stirring occasionally, until lightly browned, fully cooked and 165°F. Transfer to a plate.
- Sautè vegetables: Reduce the heat to medium. Add the onion and bell pepper and cook for 4 to 5 minutes, until the onion is softened. Stir in 3 teaspoons garlic, 1 Tablespoon ginger, 1 Tablespoon curry powder, and 1/2 teaspoon cumin. Cook for 30 seconds, stirring constantly, until fragrant.
- Add Coconut milk: Pour in 1 can of coconut milk, stirring until smooth. Bring the sauce to a gentle simmer.
- Thicken sauce: Return the chicken and any juices to the skillet. Simmer for 2 more minutes, stirring occasionally, until the sauce has thickened slightly.
- Add lime juice: Remove from the heat and stir in the lime juice. Taste and season with additional salt and pepper as needed.
- Serve over warm jasmine rice with chopped cilantro and naan, if desired.
Notes
For extra protein, add a can of chickpeas, rinsed and drained.
This is a milder curry chicken that is good for kids. If you like it more flavorful, add in an extra Tablespoon of curry powder or add in 1 - 2 Tablespoons of red curry paste.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freeze it for up to 3 months; thaw overnight in the refrigerator before reheating. The coconut milk sauce may separate slightly after freezing, but stirring it as it warms will help bring it back together.
Nutrition
Calories: 187kcal, Carbohydrates: 5g, Protein: 27g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 129mg, Sodium: 590mg, Potassium: 448mg, Fiber: 1g, Sugar: 2g, Vitamin A: 794IU, Vitamin C: 33mg, Calcium: 31mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
