Description
This Coconut Curry Chicken recipe is a flavorful and quick weeknight dinner that combines tender chicken breasts with aromatic spices, creamy coconut milk, and fresh lime juice. Served over rice and garnished with cilantro, it’s an easy, comforting dish bursting with vibrant tropical flavors.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger)
- 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1½ pounds)
- 2 tablespoons curry powder
- 1½ teaspoons garam masala
- 1 teaspoon ground coriander
- Kosher salt and ground black pepper, to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime, juiced (about 2 tablespoons)
To Serve
- 4 cups cooked rice
- ¼ cup roughly chopped fresh cilantro
Instructions
- Saute the veggies. Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper and cook for 2 to 3 minutes until they begin to soften. Stir in the minced garlic and grated ginger and sauté for another minute, allowing the flavors to develop.
- Add chicken and seasonings. Add the cubed chicken breasts to the pan, then sprinkle in the curry powder, garam masala, ground coriander, salt, and black pepper. Continue sautéing for 5 to 7 minutes, stirring frequently, until the chicken is cooked through and coated evenly with the spices.
- Make the curry sauce. Pour in the can of full-fat coconut milk and add the freshly squeezed lime juice. Stir to combine all ingredients and let the mixture simmer gently for about 5 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Garnish and serve. To serve, spoon a portion of cooked rice into each bowl and top it with several spoonfuls of the coconut curry chicken. Garnish with freshly chopped cilantro for a burst of fresh color and flavor.
Notes
- This dish can be customized by adding vegetables like peas or spinach for extra nutrition.
- Use light coconut milk for a lower calorie version, but full-fat provides the best creamy texture.
- Adjust the amount of curry powder and garam masala to taste depending on your spice preference.
- Serve with naan or flatbread as an alternative to rice for variety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
