Coconut Curry Chicken Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2
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Calories
670 kcal
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Course
Main Course
Coconut Curry Chicken Recipe
Description
This recipe starts by seasoning and searing boneless chicken breasts until golden, then removes them to build a sofrito-like base with red onion, garlic, and jalapeño. Lime juice is added to lift the flavors and deglaze the pan. Grated ginger and yellow curry powder introduce warming spice and aroma, while cornstarch thickens the sauce slightly during a brief browning stage.
Coconut milk and chopped cilantro are stirred in to create a creamy sauce. The chicken returns to simmer gently with sweet corn kernels and strips of Thai basil, immersing in the flavorful liquid and absorbing the aromatic herbs.
Serve this curry chicken with cilantro-lime coconut rice to complement the sauce’s creaminess and bright accents. A sprinkle of Maldon sea salt at the end enhances the overall taste. Adjust the jalapeño seeds to control heat according to preference.
The recipe's notes mention that using more jalapeño seeds increases spiciness, while omitting the jalapeño produces a mild dish. This flexibility allows the curry to cater to various heat tolerances.
Ingredients
- 2 chicken breast boneless, skinless
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
- 2 tablespoons extra virgin olive oil
- 1 cup red onion chopped
- 4 cloves garlic minced
- 1 jalapeño , stem and seeds removed, cut into circles
- 2 tablespoons lime juice fresh
- 1 tablespoon ginger grated, fresh
- 2 teaspoons yellow curry powder
- 2 tablespoons corn starch
- 14.5 ounces coconut milk light
- 1/4 cup cilantro chopped
- 1/4 cup Thai basil cut into strips
- 1/2 cup corn
- maldon salt , for serving, optional
- rice for serving, optional
- cilantro
- lime
- coconut milk
Instructions
- Season the chicken breasts with fine sea salt and freshly ground black pepper.
- Heat the oil in a large skillet over medium heat. Add the chicken, searing on both sides until golden brown. Approximately 4 minutes each, however depending on size, times can vary.
- When browned, remove the chicken and set aside. Add the red onion, garlic and jalapeno, sauteing for 1 minute.
- Add the lime juice and scrape up any browned bits from the bottom of the pan. Allow the mix to soften, coming to a sofrito consistency, approximately 3 minutes.
- Add the ginger, yellow curry powder and cornstarch. The mixture will be dry and pasty, allow to brown for 1 minute or until the curry becomes fragrant.
- Stir in the coconut milk and cilantro. Bring to a low simmer.
- Place the chicken back into the sauce, adding the corn and basil. Spoon the sauce over the chicken. Simmer on low for 5 minutes, turning chicken half way.
- Serve with Cilantro-Lime Coconut Rice and a sprinkle of flake sea salt, such as Maldon.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Adjust the heat level by including jalapeño seeds for more spice or omitting them to keep the curry mild.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 34g | 11% |
| Protein | 50g | 100% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 144mg | 48% |
| Sodium | 441mg | 18% |
| Potassium | 1060mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 26.5mg | 29% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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