Recipe details
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Creamy Coconut Curry Chicken
45min
4 servings
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This creamy coconut curry chicken is a delightful blend of tender chicken pieces simmered in a rich, aromatic sauce made with coconut milk and a fragrant mix of spices. The combination of flavors creates a delicious and satisfying meal that is perfect served over steamed rice or with warm naan bread. This easy-to-make dish is sure to become a family favorite.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content
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Ingredients
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Steps
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Prepare the chicken
Cut the boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes.
Heat the coconut oil
In a large skillet or wok, heat the coconut oil over medium-high heat.
Sauté the onion, garlic, and ginger
Dice the onion, mince the garlic cloves, and grate the ginger. Add them to the skillet and sauté until the onion is translucent and fragrant, about 5 minutes.
Add the bell pepper and spices
Dice the red bell pepper and add it to the skillet along with the curry powder, garam masala, cumin, coriander, and cayenne pepper. Stir to combine and cook for 2 minutes.
Add the chicken
Add the chicken pieces to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5 minutes.
Add the coconut milk and broth
Pour in the coconut milk and chicken broth, stirring to combine. Add the salt and black pepper.
Simmer the curry
Bring the curry to a simmer, then reduce the heat to low and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Add lime juice and serve
Cut the lime in half and squeeze the juice into the curry. Stir to combine, then remove the skillet from the heat. Serve the coconut curry chicken hot, over steamed rice or with warm naan bread.
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