Coconut Curry Chicken Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
286 kcal
-
Course
Main Course
-
Cuisine
Indian
Coconut Curry Chicken Recipe
Description
The Coconut Curry Chicken Recipe features chicken breast cubes cooked with diced onion and garlic, then simmered with carrots and potatoes in a coconut milk-based curry sauce. The blend of yellow curry powder and red curry paste provides a layered aromatic flavor while the coconut milk adds a smooth, rich body. Simmering allows the vegetables to become tender and the flavors to develop fully. The mild sweetness from brown sugar and depth from fish sauce round out the sauce without overpowering the main ingredients.
The resulting curry has a creamy texture and a balanced warmth from the spices, with tender chicken pieces and soft cooked root vegetables. This dish is best served over rice to soak up the curry sauce and make a filling, satisfying meal. Garnishing with fresh cilantro can add brightness if desired.
Store leftovers in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop or in a microwave until warmed through. This curry freezes well, making it a good option for meal prep; allow to cool before freezing and thaw slowly before reheating to retain texture and flavor.
Ingredients
- 1 tablespoon vegetable oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 pound chicken breast cut into 1-inch cubes
- 3 carrot cut into ¼-inch slices
- 2 russet potato peeled and cut into 1-inch cubes
- 3 tablespoons yellow curry powder
- 1½ tablespoons red curry paste
- 1 (14-ounce) can coconut milk full-fat
- 3 cups chicken broth or vegetable broth, low-sodium
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon fish sauce
Instructions
- In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
- Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
- Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
- Remove from heat and serve with rice and garnish with cilantro, if desired.
Notes
- Store leftover curry in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on medium heat or microwave until hot throughout.
- This curry freezes well; cool completely before placing in freezer-safe containers.
- For best results, thaw frozen curry slowly and reheat over medium-low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 186mg | 8% |
| Potassium | 822mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5765IU | 115% |
| Vitamin C | 8mg | 9% |
| Calcium | 84mg | 8% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
