5.0 from 12 votes
Chicken Coconut Curry
Chicken Coconut Curry is warm, hearty and layered with sweet and savory flavors. Restaurant quality and taste, but easier on the budget.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 300 kcal
Course:
Main Course , Dinner
Cuisine:
Thai
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons vegetable oil
- 3 tablespoons curry powder
- 1 teaspoon cayenne pepper (see recipe notes)
- 1/2 onion
- 2 cloves garlic
- 4 golden potatoes
- 14 ounces coconut milk
- 14.5 ounces diced tomatoes stewed
- 8 ounces tomato sauce
- 1/2 bunch cilantro
- 3 tablespoons sugar
- jasmine rice cooked
Instructions
- Cut chicken into 1/2 inch chunks or strips. Season chicken pieces with salt and pepper.
- Thinly slice the onion and crush the 2 cloves of garlic.
- Whisk oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil.
- Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- While chicken is simmering, dice the potatoes into bite-size pieces and chop the cilantro. Optional: Save a sprig or two of the cilantro to use as a garnish.
- Add potatoes to the simmering chicken, then stir in coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens.
- Serve Coconut Chicken Curry over white, brown, basmati or jasmine rice.
Cup of Yum
Notes
- Use cayenne pepper sparingly and according to your spice tolerance. Cayenne pepper is optional. Use 1 teaspoon for medium spice, use 2 teaspoons to make it hot.
- Use cayenne pepper sparingly and according to your spice tolerance. Cayenne pepper is optional. Use 1 teaspoon for medium spice, use 2 teaspoons to make it hot.
- Sriracha sauce can also be added for more spicy heat.
- Keep leftovers in the fridge or freezer.
- Nutrition facts do not include rice.
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
27g
(9%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
635mg
(26%)
Potassium
1017mg
(29%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
473IU
(9%)
Vitamin C
26mg
(29%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 635mg | 26% |
| Potassium | 1017mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 26mg | 29% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.