Description
This Easy Coconut Curry Chicken recipe is a delicious and aromatic dish that brings together tender chicken, flavorful spices, creamy coconut milk, and vibrant veggies. Perfect for a quick weeknight dinner!
Ingredients
Scale
Main Ingredients:
- 3 tbsp coconut oil (divided)
- 2 lb boneless skinless chicken thighs (diced into 1” pieces)
- 1 tsp kosher salt
- ½ tsp ground pepper
Spice Blend:
- 3 tbsp curry powder
- 2 tsp cumin
- 1 tsp turmeric powder
Vegetables and Flavorings:
- 1 medium sweet onion (diced to ½”)
- 2 tsp fresh grated ginger
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 c chicken broth
- 1 c coconut milk
- 1 tbsp cornstarch (or arrowroot powder)
- 1 c frozen peas
- Lime juice (to taste)
- Cilantro (to taste)
Instructions
- Cook the Chicken: Heat a skillet, cook chicken until no longer pink, then set aside.
- Toast the Spices: Toast curry powder, cumin, and turmeric until fragrant.
- Saute Onions: Cook onions until softened.
- Add Aromatics: Cook garlic and ginger.
- Enhance Flavor: Add tomato paste and cook.
- Deglaze: Pour in chicken broth to deglaze the pan.
- Create Sauce: Whisk coconut milk and cornstarch, then add to the pan and simmer.
- Finish Dish: Return chicken and peas to the pan, simmer until cooked through.
- Final Touches: Season with lime juice and cilantro. Serve over rice.
Notes
- You can adjust the spice levels by adding more or less curry powder.
- Feel free to add other vegetables like bell peppers or carrots for extra color and nutrients.
- This dish reheats well, making it a great option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 150mg
Keywords: Coconut Curry Chicken, Curry Recipe, Easy Dinner, Chicken Curry
