There’s something incredibly comforting about a bowl of Coconut Curry Chicken. This dish, infused with creamy coconut milk, a medley of spices, and tender chicken pieces, evokes a sense of warmth and togetherness. It’s perfect for a family dinner, a special occasion, or just to bring a touch of tropical escape to your evening. The vibrant flavors and aromatic spices take you on a culinary journey, making every bite a delightful experience.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 ½ lbs chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup chicken broth
- 1 tbsp fish sauce (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Steamed jasmine rice (for serving)
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
- Add the garlic and ginger, stirring until fragrant, approximately 1 minute.
- Introduce the chicken pieces to the skillet. Cook until they turn golden brown on all sides.
- Stir in the curry powder, turmeric, and ground cumin. Cook for another 2 minutes, letting the spices become aromatic.
- Pour in the coconut milk and chicken broth. Bring to a gentle simmer.
- Add in the red and green bell peppers. Cook until the chicken is fully cooked and the peppers are tender, about 10-15 minutes.
- If using, stir in the fish sauce. Season with salt and pepper to taste.
- Serve the Coconut Curry Chicken over steamed jasmine rice. Garnish with fresh cilantro and lime wedges on the side.
Helpful Tips
- If you’re pressed for time, use pre-cut chicken pieces and frozen chopped onions and bell peppers.
- Feel free to add more vegetables like carrots, peas, or spinach for an even heartier meal.
- This dish can be made ahead and tastes even better the next day as the flavors meld together.
Storage & Substitutions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
If you can’t find fresh ginger or garlic, use 1 tsp of ginger paste and 1 tsp of garlic powder as substitutes.
Pairings
This Coconut Curry Chicken pairs beautifully with steamed jasmine rice, basmati rice, or even naan bread. For a refreshing drink, try a chilled mango lassi or a light coconut water.
I can’t wait to see your vibrant bowls of Coconut Curry Chicken! Share your creations using #ZynahzRecipes or tag us on Instagram @Zynahz.
Don’t forget to leave your feedback on our website at www.zynahz.com.
Subscribe to our newsletter for the latest updates and follow us on social media for more flavorful inspirations.
