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Coconut Curry Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A flavorful and creamy coconut curry chicken dish with aromatic spices, perfect served over rice or naan.

Ingredients

Spice Mix

  • 2 teaspoons ground coriander
  • 1.5 teaspoons yellow curry powder
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Main Ingredients

  • 1.5 pounds boneless skinless chicken breast (cut into 1 inch cubes)
  • 3 Tablespoons coconut oil
  • 1 small yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 Tablespoon fresh grated ginger
  • 2-3 Tablespoons red curry paste
  • 1 red bell pepper thinly sliced
  • 1 14.5 ounce can full-fat canned coconut milk
  • 1 Tablespoon lime juice (about 1/2 lime)
  • 1 Tablespoon maple syrup
  • 1 Tablespoon corn starch (or tapioca flour)

To serve

  • fresh chopped cilantro
  • brown rice, basmati rice, cauliflower rice, or naan bread

Instructions 

  • Combine spices and toss chicken in the mixture.
  • Melt coconut oil and cook onion until soft, then add garlic, ginger, and curry paste; cook until fragrant.
  • Add bell pepper and cook briefly, then add chicken and brown on all sides.
  • Stir in coconut milk, lime juice, and maple syrup; cook until sauce thickens and chicken is cooked through.
  • If desired, add cornstarch mixed with water to thicken the curry, then garnish with cilantro and serve.

Notes

Adjust curry paste for desired heat level.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: Chicken, Coconut Curry