Skip to content Skip to sidebar Skip to footer
Home / yummy

#COCONUT #CURRY #CHICKEN

Best Food in the World
COCONUT CURRY CHICKEN

 This coconut chicken curry is packed with delicious flavors and an easy one pot meal. This curry can be made in 30 minutes or less making it the perfect weeknight dinner!



 Ingredients
  • 3 tablespoons coconut oil, separated
  • 1/2 medium yellow onion, diced (~1/2 cup)
  • 3 cloves minced garlic (~1 and 1/2 teaspoons)
  • 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
  • 2 teaspoons ground coriander
  • 1 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
  • Fine sea salt and freshly cracked pepper
  • 1 can full fat coconut milk (NOT lite)
  • 1 tablespoon lime juice
  • 1-2 tablespoons brown sugar
  • 2 teaspoons fish sauce, optional
  • 1/4 cup cilantro and/or basil, diced
  • Serve over/with: cooked basmati rice and naan bread with additional lime wedges
  • Optional: chopped peanuts or cashews
  • Get IngredientsPowered by Chicory

Instructions
  • Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.





  • Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
  • Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.