Coconut Chicken
Indulge in the exotic flavors of Coconut Chicken, a heartwarming dish that's perfect for family dinners or meal prepping. Tender, bite-sized pieces of chicken are simmered in a luscious, creamy coconut milk sauce infused with aromatic garlic, fresh ginger, and a vibrant blend of curry powder and cumin. Red bell peppers add a pop of color and a subtle, sweet crunch, while a splash of lime juice lifts the dish with a zesty kick. Garnished with fragrant cilantro and served over fluffy white rice, this one-skillet meal is as easy to make as it is flavorful. Ready in just under 45 minutes, this recipe is a symphony of tropical flavors and comforting textures, made all the better with wholesome ingredients like coconut oil and chicken broth. Perfect for weeknight dinners, this Coconut Chicken dish offers a delightful blend of spice, creaminess, and freshness all in one bowl.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can coconut milk
- 1 cup chicken broth
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 3 cups cooked white rice
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the sliced red bell pepper to the skillet and sauté for about 2-3 minutes until slightly softened.
Sprinkle the curry powder and ground cumin over the vegetables, stirring to coat evenly.
Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is browned on all sides, about 5-6 minutes.
Pour in the coconut milk and chicken broth, stirring well to combine.
Reduce the heat to medium and bring the mixture to a gentle simmer. Cook for 15 minutes, allowing the chicken to cook through and the flavors to meld.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Garnish with chopped cilantro before serving.
Serve hot over cooked white rice.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.3 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
