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One Pan Coconut Curry Chicken

Warming and satisfying, this one-pan coconut curry chicken is an easy 30-minute dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 - 6 people
Calories: 531 kcal
Course: Dinner
Cuisine: Asian

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. boneless skinless chicken breast or thighs, diced into bite-sized pieces
  • 2 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 large sweet onion, finely diced
  • 3 cloves garlic, grated or finely minced (about 1 ½ teaspoons total)
  • 1 tablespoon grated fresh ginger (or about 1 teaspoon ground dried ginger)
  • 2 tablespoons Thai red curry paste, or more to taste
  • 1 teaspoon curry powder (optional)
  • 1 (13.5 ounce) Can coconut milk
  • 1 (15.5 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 tablespoon light brown sugar
  • 1 tablespoon freshly-squeezed lime juice
  • Kosher salt and 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

    Cup of Yum
  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. 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.
  3. Season the chicken with some salt and pepper, to taste.
  4. 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.
  5. Add the garlic, ginger, red curry paste, and curry powder (if using). Cook for 1 minute.
  6. Stir in the coconut milk; bring to a simmer.
  7. 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.
  8. Stir in the lime juice. Taste and season with additional salt and pepper, as needed.
  9. 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

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 Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 469mg (20%) Potassium 1051mg (30%) 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

% 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.