Coconut Curry Chicken
Posted by Lisa on April 2, 2017 / 13 Comments
This coconut curry chicken is a healthy dinner that’s packed with flavor. The chicken simmers in curry spice and coconut milk for an easy, one-pan meal.
I’m off to NYC next week! KitchenAid is flying me out to have a little fun with other food bloggers – which includes a day at Food52, meals at fab restaurants and getting to cook with Chef Marcus Samuelson. As you can imagine, I’m beyond excited. Like, is this really my life?
And just this past weekend the little video I did with KitchenAid at the Housewares Show hit 3 million views on Facebook. How crazy is that? 3 million people. In two weeks. Who saw me play with KitchenAid’s upcoming sheet cutter attachment. I’m seriously speechless (and super grateful).
So given all that excitement and travel, new recipes have been a bit slow lately. But fingers crossed I should get back into the groove next week. My goal for spring and summer is to whip out 3 new recipes and/or videos a week – keep your eyes peeled.
Today though I’m whipping up a coconut curry chicken. And I just spent way too much time fussing with the title – ha. Do you say chicken curry or curry chicken? I asked a few friends and the results seem split (depending on what part of the world you’re from) – so I went with listing curry first.
But here’s what I love about this recipe. It’s super flavorful with just the right amount of yellow curry spice. It’s dairy-free with coconut milk. And it’s all done in one pan.
It’s a great family meal, but it also makes for a fab batch cooking meal. If you watched my Instagram stories, you saw me pack up the leftovers after photographing this recipe into my favorite Weck jars (which are just as great in the freezer as they are for pantry organization). When you’re one person and you cook a big meal like this, you’ve got dinner for the week!
This coconut curry chicken recipe comes together easily and quickly. Just dice up an onion, a sweet red pepper and finely chop some garlic. Saute that with a little avocado or olive oil. Then add the chicken, which you’ve cut into 1-inch pieces, along with the curry spice, ground ginger and salt and pepper.
Once the chicken is cooked through, add the coconut milk, juice from one lime and simmer for another 5 minutes. Serve it up with some white rice or cauliflower rice and fresh cilantro.
Coconut Curry Chicken
This coconut curry chicken takes less than 30 minutes - it's easy, healthy and delicious.
- 1 onion diced
- 1 red bell pepper diced
- 3 garlic cloves finely chopped
- 2 tbsp olive oil
- 3 boneless skinless chicken breasts cut into 1-inch cubes
- 2 tbsp curry powder
- 1 tsp ginger powder
- 1 can (13.5 ounce) full-fat coconut milk
- 1 lime juiced
- salt and pepper
- 4 cups cooked white rice or cauliflower rice
- fresh cilantro roughly chopped
Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.
Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently.
Add the coconut milk and lime juice and simmer for an additional 5 minutes.
Serve with rice and garnish with fresh cilantro.
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