Coconut curry chicken is a healthy dinner that’s packed with flavor. Just let the chicken simmer in curry spice and coconut milk. Then serve over a fluffy bed of rice to soak up the saucy goodness. It’s an easy, one-pan meal you and your guests will love. With all of my travels, I’ve found that curry spice is a staple ingredient in so many countries. The recipes made with curry spice are unique and delicious in their own way, with some extra spicy and some sweet and tangy.
Ingredients1 onion, diced
1 red bell pepper, diced
3 garlic cloves, finely chopped
2 tbsp olive oil
3 boneless skinless chicken breasts, cut into 1-inch cubes
2 tbsp curry powder, or more as desired
1 tsp ginger powder
13.5 oz full-fat coconut milk, (1 can)
1 lime, juiced
salt and pepper
4 cups cooked white rice or cauliflower rice
fresh cilantro, roughly chopped
Method* Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.
* Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently.
* Add the coconut milk and lime juice and simmer for an additional 5 minutes.
* Serve with rice and garnish with fresh cilantro.