Curried Coconut Chicken

There’s something so comforting about a warm bowl of Curried Coconut Chicken. I remember the first time I tried this dish; the aroma filled my kitchen, making my mouth water in anticipation. It was a chilly evening, and as I stirred the pot, I felt a sense of warmth envelop me. The blend of spices mingled perfectly with the creamy coconut milk, creating a delightful harmony of flavors. This dish quickly became a staple in my home, perfect for cozy dinners or when entertaining friends. The best part? It all comes together in one pot, making cleanup a breeze!

Cooking is not just about following a recipe; it’s about creating memories. I often find myself reminiscing about family gatherings where this Curried Coconut Chicken was the star of the table. The vibrant colors of the peppers and the inviting aroma of the spices transport me back to those cherished moments. It’s so much more than a meal; it’s a celebration of flavor and togetherness. If you’re looking to impress your loved ones or just indulge in something delicious, this recipe is the perfect choice!

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Conclusion

The Curried Coconut Chicken is a comforting dish that brings together rich flavors and simple ingredients. It’s perfect for a weeknight dinner or a cozy gathering with friends and family. I encourage you to give it a try; it’s an experience you won’t regret. Dive into the world of vibrant spices and creamy coconut goodness tonight!

Curried Coconut Chicken

The ultimate comfort food, Curried Coconut Chicken combines tender chicken with aromatic spices and creamy coconut milk for a dish that's rich in flavor. This easy weeknight dinner is not only satisfying but also perfect for meal prep. Make it tonight for a delightful culinary experience!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds boneless and skinless chicken breasts cut into bite-sized cubes
• 2 tablespoons curry powder use yellow curry powder for milder or red for spicier
• 3 cloves garlic finely minced
• 1 medium white onion cut into strips
• 13 1/2 ounces lite coconut milk can
• 1 medium red bell pepper seeded, stemmed and cut into strips
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 1/2 tablespoons coconut palm sugar or honey

Equipment

• Large Pot
• Wooden Spoon
• Saucepan
• Frying Pan
• Skillet

Method

 

1. In a large pan over medium-low heat, sauté the onion and red bell pepper in olive oil and sprinkle with salt, stirring every so often until the onions are softened and translucent, for about 10 minutes.
2. Add the curry powder, ground turmeric, and chicken pieces, and cook for about 3 minutes, until the spices are fragrant and the chicken is a bit golden on the outside.
3. Add the coconut milk and coconut palm sugar, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
4. Serve over brown rice.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This dish can be frozen for up to three months. Thaw in the refrigerator before reheating.
• Pairing: Serve with brown rice or quinoa for a complete meal.
• Variations: Add vegetables like spinach or carrots for extra nutrition.
• Spice Level: Adjust the curry powder amount to suit your taste.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.