Coconut Curry Chicken
Indulge in the rich, aromatic flavors of Coconut Curry Chicken, a comforting and satisfying dish that combines tender, bite-sized chicken thighs simmered in a creamy coconut milk and spiced curry sauce. With hints of fresh garlic, ginger, and lime juice, this recipe is elevated by the vibrant addition of red bell peppers and a garnish of fresh cilantro for a burst of color and freshness. Toasted curry powder and perfectly sautéed onions infuse the dish with warm, fragrant spices, while the sauce thickens beautifully to coat every piece of chicken. Served over fluffy basmati rice, this easy-to-make, family-friendly recipe is perfect for weeknight dinners or a flavorful meal to impress guests. Ready in just an hour, this one-pot wonder is a savory delight that brings the bold flavors of Indian-inspired cuisine straight to your table.
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Recipe Information
Ingredients
- 2 pounds boneless chicken thighs
- 14 ounces coconut milk
- 2 tablespoons curry powder
- 4 units garlic cloves
- 1 inch ginger
- 1 large onion
- 1 unit red bell pepper
- 2 tablespoons coconut oil
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken stock
- 1.5 cups basmati rice
Instructions
Begin by preparing the chicken by cutting it into bite-sized pieces.
Mince the garlic and ginger, and finely chop the onion. Slice the red bell pepper into thin strips.
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
Sprinkle the curry powder over the mixture and cook, stirring constantly, for 1-2 minutes to toast the spices.
Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.
Pour in the coconut milk and chicken stock, stirring to combine.
Bring the mixture to a gentle simmer, then cover and cook for 20 minutes. Stir occasionally.
After 20 minutes, add the sliced red bell pepper and continue to cook uncovered for another 5 minutes until the bell pepper is tender and the sauce has thickened slightly.
Season with salt and black pepper. Stir in the lime juice.
Cook the basmati rice according to package instructions while the curry is simmering.
Before serving, garnish the coconut curry chicken with fresh cilantro.
Serve the coconut curry chicken hot over a bed of basmati rice.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 7255 mg | 315% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 43.8 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3084 mg | 66% | |
*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.
