COCONUT CURRY CHICKEN

COCONUT CURRY CHICKEN

This Coconut Curry Chicken is a delightful blend of creamy coconut milk, aromatic curry powder, and earthy turmeric, all-enveloping tender chicken breast. The dish is simple yet rich in flavour, making it a perfect weeknight meal that feels comforting and exotic—the warm spices and creamy sauce pair wonderfully with steamed rice, naan, or a light salad. With just a handful of ingredients, this dish comes together quickly, offering a taste of Indian-inspired, satisfying, and nutritious cuisine.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Indian-inspired

PREPARATION / TECHNIQUES

Pan-Fry, Simmer, One-Pot Wonders

OCCASION / HOLIDAY

Weeknight Dinner, Comfort Food, Fall, Winter

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Fat, Gluten-Free, Dairy-Free, Quick & Easy

DISH TYPE

Chicken Dish, Curry

INGREDIENTS FOR COCONUT CURRY CHICKEN

• 1 chicken breast (150g)

• 1/4 cup coconut milk

• 1 tbsp curry powder

• 1/2 tsp turmeric

• 1 clove garlic, minced

• Salt to taste

FULL NUTRITIONAL INFORMATION

• Calories: 280 kcal

• Protein: 27g

• Carbohydrates: 4g

• Sugars: 2g

• Fibre: 1g

• Fat: 17g

• Saturated Fat: 10g

• Sodium: 350mg

• Potassium: 450mg

• Vitamin C: 6% of Daily Value (DV)

• Vitamin A: 5% of Daily Value (DV)

• Calcium: 4% of Daily Value (DV)

• Iron: 15% of Daily Value (DV)

PREPARATION FOR COCONUT CURRY CHICKEN

1. Prepare the Chicken: Cut the chicken breast into bite-sized pieces—season with salt, and set aside.

2. Cook the Chicken: Heat the olive oil over medium heat in a medium-sized pan. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chicken pieces and cook for 5-7 minutes, until they brown on all sides.

3. Add the Spices: Sprinkle the curry powder and turmeric over the chicken, stirring to coat the pieces evenly. Cook for an additional 2 minutes to allow the spices to bloom.

4. Add the Coconut Milk: Pour the coconut milk into the pan, stirring to combine. Simmer the mixture for another 5-7 minutes until the chicken cooks and the sauce slightly thickens.

5. Serve: Once cooked, serve the Coconut Curry Chicken over steamed rice, with naan bread, or alongside sautéed vegetables. Garnish with fresh herbs if desired.

PREP TIME

10 minutes

COOKING TIME

15 minutes

TIPS FOR COCONUT CURRY CHICKEN

• Marinate the chicken in curry powder and coconut milk for 30 minutes before cooking for a richer flavour.

• Adjust the spice level by adding more curry powder or a pinch of chilli flakes if you like it spicier.

• Ensure the coconut milk is well-shaken before opening to achieve a consistent sauce.

VARIATIONS

• Add bell peppers, spinach, or peas for a more filling dish.

• Substitute chicken breast with tofu or chickpeas for a vegetarian version.

• For a unique twist, experiment with different curry powders like Thai red curry or green curry.

PREPPING AND STORAGE

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

• Freezer: You can freeze the cooked curry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.