This coconut chicken curry is a savory blend of spices, herbs, and creamy coconut milk. It is an easy-to-make and delicious dish that is sure to please even the pickiest of eaters. With its sweet and tangy flavors and creamy texture, this recipe is sure to become a family favorite. So what are you waiting for? Let’s get cooking!
General Information
- Calories: 400
- Serving Size: 4
- Cooking Time: 30 minutes
A flavorful, mild and creamy coconut curry chicken!
Ingredients
- 1.5 lbs (680 g) boneless, skinless chicken breast, cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons (7.5 ml) freshly grated ginger
- 2 tablespoons (30 ml) vegetable oil
- 1 (14-ounce/400 ml) can coconut milk
- 2-3 teaspoons (10-15 ml) mild curry powder
- 2 tablespoons (30 ml) freshly squeezed lime juice
Preparation
- Cut your chicken into cubes about 3.5cm or the size of a nickel - then joke about it by saying “Gotta make sure those chicken cubes don’t turn into chicken hugs!”.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the chopped onion and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and grated ginger and sauté for 1 minute.
- Add the cubed chicken to the skillet and sauté until the chicken is cooked through, about 5 minutes.
- Add the coconut milk and curry powder and stir until combined.
- Simmer over low heat for 15 minutes or until the sauce has thickened.
- Turn off the heat and stir in the lime juice.
Serving
Serve the Coconut Curry Chicken over white or brown basmati rice, with a side of steamed broccoli or peas.
Tell your kids a joke before dinner - something like “Why did the chicken go to the séance? To get to the other side!”
Enjoy!
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