One Pan Coconut Curry Chicken
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One Pan Coconut Curry Chicken
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Warming and satisfying, this one-pan coconut curry chicken is an easy 30-minute dinner!
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Ingredients
- 1 tablespoon olive oil
- 1 lb. chicken breast boneless, skinless, or thighs, diced into bite-sized pieces
- 2 cups broccoli fresh florets, cut into bite-sized pieces
- 1 large sweet onion finely diced
- 3 cloves garlic about 1 ½ teaspoons total, grated or finely minced
- 1 tablespoon ginger or about 1 teaspoon ground dried ginger, grated fresh
- 2 tablespoons Thai red curry paste or more to taste
- 1 teaspoon curry powder optional
- 1 (13.5 ounce) coconut milk can
- 1 (15.5 ounce) garbanzo beans canned, drained and rinsed, aka chickpeas
- 1 tablespoon light brown sugar
- 1 tablespoon lime juice freshly-squeezed
- kosher salt to taste
- ground black pepper to taste
- Optional for serving: cooked basmati rice (or cauliflower rice); Naan or pita bread; chopped fresh cilantro, parsley, or sliced green onion; chopped peanuts; crushed red pepper flakes; srirachi hot sauce
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- When the oil shimmers, add the chicken to the skillet. Cook for 5 minutes, or just until browned on the outside. Don’t stir the chicken too frequently, since you want to give it time to sit in the skillet and get a nice brown exterior. The chicken doesn’t need to be cooked through at this point (since it will continue cooking with the rest of the ingredients), so you’re just looking for some color on the outside to add flavor.
- Season the chicken with some salt and pepper, to taste.
- Add the broccoli and onion to the skillet. Cook just until the onion starts to soften, about 4-5 more minutes, stirring occasionally and scraping up the bits from the bottom of the pan.
- Add the garlic, ginger, red curry paste, and curry powder (if using). Cook for 1 minute.
- Stir in the coconut milk; bring to a simmer.
- Add the chickpeas and brown sugar, reduce the heat to low, and cook for 5-7 more minutes, or until the vegetables are tender and the chicken is cooked through.
- Stir in the lime juice. Taste and season with additional salt and pepper, as needed.
- Serve curry with rice and garnish with fresh cilantro, parsley, or sliced green onions.
Notes
- Use canned full-fat coconut milk for the best flavor and texture. I don't recommend "lite" coconut milk, and you definitely do not want to use the refrigerated cartons of coconut milk, which have a much thinner consistency and a very different taste.
- Adjust the amount of red curry paste to suit your tastebuds. The recommended 2 tablespoons gives the dish nice flavor, but doesn't make it too spicy. If you like a spicier, more flavorful dish, add extra curry paste to taste.
- While both chicken breasts and chicken thighs will work, we prefer the dark meat thighs because they don't dry out as easily and they add a lot of great flavor to the curry.
Nutrition Information
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Serving
1/4 of the recipe
Calories
531kcal
(27%)
Carbohydrates
31g
(10%)
Protein
34g
(68%)
Fat
32g
(49%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
469mg
(20%)
Potassium
1051mg
(22%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
1523IU
(30%)
Vitamin C
49mg
(54%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 531kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 469mg | 20% |
| Potassium | 1051mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1523IU | 30% |
| Vitamin C | 49mg | 54% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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