Creamy Coconut Chicken Curry is a delightful dish that combines the rich flavors of coconut milk with tender pieces of chicken, creating a comforting and aromatic meal. To make this curry, you’ll need a few key ingredients: boneless chicken pieces, coconut milk, curry powder, garlic, tomatoes, onions, and topping it with fresh cilantro.
Begin by sautéing the cube chicken in a splash of coconut oil until partially cooked. Add onions, minced garlic and tomatoes, stirring until their aromas fill the kitchen. Sprinkle in the curry powder, letting it toast slightly to enhance its flavor.
Combine the rich, creamy coconut milk with a tablespoon of curry powder, stirring everything together until well blended. Let the mixture simmer gently, allowing the chicken to cook through and the flavors to meld beautifully. For an added touch, toss in some fresh vegetables like bell peppers or spinach, which provide both color and nutrition.
Finish the dish with a sprinkle of fresh cilantro. Serve your creamy coconut chicken curry over steamed rice or with warm naan bread for a complete and satisfying meal that’s sure to impress family and friends with its exotic and comforting taste. This is a quick and easy meal everyone will love!
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Ingredients:
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon curry powder
- 1 tablespoon Spectrum Organic Coconut Oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups red bell peppers
- 1 (14-ounce) can coconut milk
- Optional garnish: chopped fresh cilantro
Instructions:
- Cook Chicken. Heat coconut oil in a large skillet over medium heat. Add the chicken to the pan. Cook for 3 to 4 minutes, or until it is nearly cooked through.
- Sauté Onion, Garlic & Peppers. Add the onion, garlic and peppers. Sauté for 4 minutes or until it becomes fragrant.
- Add Curry & Coconut Milk. Stir in the curry and coconut milk, turn up the heat to high until the mixture reaches a boil.
- Simmer. Lower the heat and cover the pot. Allow it to simmer for approximately 10 minutes, stirring occasionally, until the chicken is fully cooked. Season with salt and pepper according to your taste.
- Garnish. Garnish with fresh chopped cilantro and enjoy over your favorite type of rice. I love Basmati rice!
Tips for this Creamy Coconut Chicken Curry
- Serve your coconut chicken curry alongside rice or naan for a delightful meal.
- Leftovers can be stored in the refrigerator for approximately one week or frozen for up to three months.
Watch the Video
Creamy Coconut Chicken Curry
- Total Time: 30 minutes
Description
Creamy Coconut Chicken Curry is a delightful dish that combines the rich flavors of coconut milk with tender pieces of chicken, creating a comforting and aromatic meal.
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon curry powder
- 1 tablespoon Spectrum Organic Coconut Oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups red bell peppers
- 1 (14-ounce) can coconut milk
- Optional garnish: chopped fresh cilantro
Instructions
- Cook Chicken. Heat coconut oil in a large skillet over medium heat. Add the chicken to the pan. Cook for 3 to 4 minutes, or until it is nearly cooked through.
- Sauté Onion, Garlic & Peppers. Add the onion, garlic and peppers. Sauté for 4 minutes or until it becomes fragrant.
- Add Curry & Coconut Milk. Stir in the curry and coconut milk, turn up the heat to high until the mixture reaches a boil.
- Simmer. Lower the heat and cover the pot. Allow it to simmer for approximately 10 minutes, stirring occasionally, until the chicken is fully cooked. Season with salt and pepper according to your taste.
- Garnish. Garnish with fresh chopped cilantro and enjoy over your favorite type of rice. I love Basmati rice!
Notes
- Serve your coconut chicken curry alongside rice or naan for a delightful meal.
- Leftovers can be stored in the refrigerator for approximately one week or frozen for up to three months.
