Coconut Curry Chicken – This dish brings together the creamy sweetness of coconut milk, the warm spices of curry, and tender chicken, resulting in a meal that’s both comforting and exotic.
Why You’ll Love Coconut Curry Chicken
Coconut curry chicken is one of those recipes that’s as easy to make as it is delicious. Here’s why you’ll fall in love with this dish:
- Bold flavors: The combination of curry, garlic, ginger, and coconut milk creates an explosion of flavor in every bite.
- Easy to customize: You can adjust the heat, sweetness, and even swap out the protein or veggies to suit your preferences.
- Simple ingredients: You probably already have most of the ingredients in your pantry.
- Comforting and satisfying: The creamy sauce makes this dish cozy, while the protein-packed chicken keeps you full and satisfied.
- Perfect for meal prep: This dish tastes even better the next day, making it ideal for leftovers.
Tips and Tricks for Perfect Coconut Curry Chicken
- Use full-fat coconut milk: It provides a richer, creamier sauce. If you’re looking for a lighter option, you can use light coconut milk, but expect a thinner sauce.
- Sear the chicken for depth of flavor: Browning the chicken first creates a nice caramelized layer that adds complexity to the dish.
- Balance the heat and sweetness: Curry powder can be quite strong, so adding a little brown sugar helps mellow out the heat and brings a balanced sweetness.
- Customize your veggies: Feel free to swap in your favorite vegetables like cauliflower, spinach, or sweet potatoes.
- Curry paste vs curry powder: If you prefer using curry paste, swap the powder for about 2 tablespoons of red or yellow curry paste.
Variations
Here are a few ways to switch up the traditional coconut curry chicken recipe:
- Vegetarian version: Swap out the chicken for chickpeas, tofu, or paneer for a hearty, vegetarian alternative. Add more vegetables like spinach, carrots, and potatoes to bulk it up.
- Spicy curry chicken: If you love spice, add some fresh chopped chilies or a tablespoon of red chili paste to turn up the heat.
- Thai curry chicken: Add kaffir lime leaves, lemongrass, and Thai basil for a more authentic Thai flavor. Use red or green Thai curry paste instead of curry powder.
- Slow cooker curry chicken: Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours, or until the chicken is tender.
How to Serve Coconut Curry Chicken
Coconut curry chicken is incredibly versatile and can be served in various ways depending on your preference:
- With rice: Jasmine or basmati rice is the perfect base to soak up the creamy curry sauce.
- With naan or flatbread: Warm naan bread or chapati is excellent for mopping up the curry.
- Over noodles: For a fun twist, serve the curry over rice noodles or egg noodles.
- With quinoa or cauliflower rice: For a healthier, low-carb option, try serving with quinoa or cauliflower rice.
How to Store Coconut Curry Chicken
Coconut curry chicken makes excellent leftovers! Here’s how to store it properly:
- In the fridge: Store in an airtight container for up to 4 days.
- In the freezer: Coconut curry chicken freezes well. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat in a saucepan over medium heat, adding a splash of water or coconut milk to loosen the sauce if necessary.
Recipe FAQs
Can I use chicken breast instead of chicken thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. However, keep in mind that chicken breasts tend to dry out faster, so monitor the cooking time closely.
Is coconut curry chicken spicy?
It depends on the curry powder or paste you use. If you prefer a milder curry, use a mild curry powder and skip the chili. If you enjoy heat, feel free to add chopped chilies or extra curry paste for more spice.
Can I make coconut curry chicken ahead of time?
Absolutely! In fact, coconut curry chicken tastes even better the next day as the flavors continue to meld. Simply store it in the fridge and reheat before serving.
What can I use instead of coconut milk?
If you’re allergic to coconut or simply don’t have it on hand, you can use heavy cream or cashew cream as a substitute. The texture will be slightly different, but it will still be delicious!
How do I thicken the curry sauce?
If you find that your curry sauce is too thin, you can simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, you can stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) to thicken the sauce.
Coconut Curry Chicken
Coconut Curry Chicken - This dish brings together the creamy sweetness of coconut milk, the warm spices of curry, and tender chicken, resulting in a meal that's both comforting and exotic.
Ingredients
- 1 lb boneless skinless chicken breast or thighs, cut into 1-inch pieces
- ½ medium yellow onion, diced (~½ cup)
- 3 tbsp coconut oil (divided)
- 3 cloves garlic, minced
- 3 tbsp red curry paste (adjust for spice level)
- 2 tbsp finely minced ginger
- 2 tsp yellow curry powder
- 2 tsp ground coriander
- 1 large red bell pepper, thinly sliced
- Fine sea salt and freshly cracked pepper
- 1 tbsp lime juice
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup cilantro and/or basil, diced
- 1-2 tbsp brown sugar
- 2 tsp fish sauce (optional)
- Optional: chopped peanuts or cashews for garnish
- Serve with: cooked basmati rice and naan bread, lime wedges
Instructions
- Prep Your Ingredients: Dice the onion, mince the garlic and ginger, and slice the red bell pepper into thin strips. Set everything aside for easy cooking.
- Sauté the Aromatics: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the diced onion and cook until golden, about 3-5 minutes. Stir in the garlic and ginger, coating everything in the oil.
- Toast the Spices: Lower the heat and add curry powder, red curry paste, and coriander. Stir continuously for 2-3 minutes until the spices are fragrant and lightly toasted.
- Cook the Chicken: Add the remaining tablespoon of coconut oil and red bell pepper. Stir for 1-2 minutes, then add the chicken pieces.
- Season with salt and pepper to taste. Cook for 4-5 minutes, stirring frequently, until the chicken is browned but not fully cooked through.
- Build the Sauce: Pour in the coconut milk, lime juice, and brown sugar. Stir until the chicken is fully cooked (165°F) and the curry has thickened slightly, about 5-7 minutes. If desired, stir in the fish sauce for added depth.
- Serve: Spoon the curry over basmati rice, serve with naan, and garnish with fresh cilantro, basil, and chopped peanuts or cashews. Add lime wedges on the side for an extra zing!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 649Total Fat 33gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 8gCholesterol 138mgSodium 906mgCarbohydrates 41gFiber 3gSugar 9gProtein 49g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Coconut curry chicken is a delightful, easy-to-make dish that’s packed with flavor and warmth. With its creamy coconut sauce and tender chicken, it’s a recipe that can be easily adapted to suit your taste preferences and dietary needs. Whether you’re whipping it up for a quick weeknight meal or making a large batch for meal prep, this dish is sure to become a family favorite.
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