Coconut Chicken Curry
This Coconut Chicken Curry is a creamy, comforting dish that’s sure to become a favorite in your recipe rotation. With its fragrant spices and yummy coconut milk sauce, it’s like a mini vacation in every bite. Whether you're cooking for family or entertaining friends, this curry is sure to impress. Enjoy your culinary journey to the tropics!
Ingredients
- 2 tbsp olive oil divided
- 1-2 lbs boneless skinless chicken breast, cubed or tenders or thighs
- 2 tsp curry powder divided
- 1 tsp ginger powder
- 2 red, yellow, or orange bell peppers chopped
- 1 leek or small onion chopped
- 2 cloves garlic chopped
- 2 tbsp butter
- 1 tbsp tomato paste
- 1 cup chicken broth preferably homemade
- 13 oz canned coconut milk
- 2 cups broccoli pre-steamed or frozen
- 1/2 cup cilantro chopped
- salt and pepper
Instructions
- Preheat a medium-sized Dutch oven on the stovetop over medium heat. Add a tbsp of oil. Sprinkle the chicken with salt, pepper, a tsp of curry powder, and a tsp of ginger powder. Add to pan and brown chicken on all sides, about 8 minutes.
- Remove chicken from the pan with a slotted spoon and let rest on a plate. Add another tbsp of olive to the pan. Add in chopped peppers and leek (or onion) and sautee for 3-5 minutes. Add in chopped garlic and cook for another 3-5 minutes being careful that it doesn't burn.
- Put chicken back into the pot and add in the additional tsp of curry powder, 2 tbsp of butter, and tbsp of tomato paste. Stir and cook for 2 minutes. Add in the chicken stock, scraping up the bits from the bottom of the pan. Add in the can of coconut milk. Bring to a boil and reduce heat to a simmer. Cook for 10 minutes to cook the chicken through.
- If the broccoli is frozen, add in about 5 minutes into boil. If already steamed, add in the final 2 minutes.
- Once the chicken is cooked, reduce the heat to low and add in the cilantro.
- Serve over white rice with butter and enjoy!
Notes
Store in the fridge for a week or in the freezer for up to 3 months.