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–+ servings
Coconut Curry Chicken

Irresistible Coconut Curry Chicken for a Cozy Dinner Night

Coconut Curry Chicken is a weeknight miracle, combining tender chicken with a flavorful coconut sauce, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Curry
  • 2 tablespoons vegetable oil can substitute with canola oil
  • 1 tablespoon butter vegan butter or ghee can be used
  • 1 medium red onion, chopped yellow onion works well
  • 2 large shallots, minced use extra red onion if unavailable
  • 1 teaspoon kosher salt substitute with table salt in equal amounts
  • 4 cloves garlic, finely chopped fresh is best, but garlic powder can work
  • 1 tablespoon finely chopped ginger fresh ginger recommended
  • 2 tablespoons curry powder garam masala can be an alternative
  • 2 tablespoons tomato paste fresh or crushed tomatoes are acceptable
  • 1 can (13 oz) coconut milk light coconut milk reduces fat
  • 1 cup water chicken or vegetable broth can enhance flavor
  • 1 pound boneless, skinless chicken breast, cut into 1" pieces can substitute with thighs or tofu
  • 1/2 lime juice or use lemon juice as an alternative
For Serving
  • 1 lime wedges for serving
  • 1/4 cup mint leaves, torn substitute with cilantro if preferred
  • 1/4 cup cilantro leaves, torn or parsley instead
  • 4 cups cooked rice quinoa or cauliflower rice can be alternatives

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions for Coconut Curry Chicken
  1. Heat 2 tablespoons of vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Once melted, add the chopped onion and minced shallots. Sauté for 5-7 minutes until tender and translucent.
  2. Stir in 4 cloves of finely chopped garlic and 1 tablespoon of finely chopped ginger, cooking for 1 minute. Add 2 tablespoons of curry powder, stirring for 1-2 minutes until aromatic.
  3. Add 2 tablespoons of tomato paste to the skillet, stirring it into the mixture and allowing it to cook for 2 minutes, deepening the flavor.
  4. Pour in 1 can of coconut milk and 1 cup of water. Stir well, increase heat slightly and bring to a gentle simmer, about 3-4 minutes.
  5. Add 1 pound of chopped chicken breast to the sauce, stir gently to coat. Cook for 15-20 minutes until chicken is no longer pink.
  6. Adjust sauce consistency as needed by adding more water until desired thickness is reached.
  7. Stir in the juice of half a lime before serving over rice, garnished with mint and cilantro leaves.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Maintain a gentle simmer to develop flavors and avoid scorching the sauce. Stir occasionally and store leftovers properly for best flavor.

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