Coconut Curry Chicken
A simple and flavorful coconut curry chicken dish with a perfect blend of spices and creamy coconut milk.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ¾ lbs boneless, skinless chicken thighs, cut into bite‑sized pieces
- ½ tbsp curry powder
- ½ 1/2 tsp turmeric
- ½ 1/2 tsp cumin
- ½ 1/2 tsp paprika
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ can (13.5 oz) coconut milk
- ½ 1/4 cup chicken broth
- ½ onion, chopped
- 1 ½ cloves garlic, minced
- ½ tbsp fresh ginger, grated
- ½ red bell pepper, sliced
- ½ cup broccoli florets
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- ½ Cooked rice or naan
- ½ Fresh cilantro leaves
- ½ Lime wedges
Instructions
- In a bowl, combine chicken with curry powder, turmeric, cumin, paprika, salt, and pepper.
- In a large skillet, heat oil over medium heat. Add onion, garlic, and ginger; cook until fragrant.
- Add chicken and cook until browned on all sides.
- Stir in coconut milk, chicken broth, soy sauce, and brown sugar. Simmer for 10 minutes.
- Add bell pepper and broccoli; cook until vegetables are tender and chicken is cooked through.
- Serve over rice or with naan. Garnish with cilantro and a squeeze of lime.
Chef’s Pro Tips
- For extra depth of flavor, toast the curry powder in the pan before adding the chicken.
- Use full‑fat coconut milk for a richer sauce.
- Feel free to customize with your favorite vegetables like peas, carrots, or spinach.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 28g |
| carbohydrates | 15g |
| fat | 25g |
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