Coconut Curry Chicken Strips
Indulge in the exotic and comforting flavors of Coconut Curry Chicken Strips, a quick and easy recipe bursting with rich spices and creamy coconut goodness! Tender strips of chicken breast are marinated in a fragrant blend of curry powder, garlic, ginger, and a hint of honey for sweetness, then pan-seared to golden perfection. They're simmered in a luscious coconut milk sauce infused with zesty lime juice and a touch of cayenne for just the right amount of heat. Finished with fresh cilantro and green onions, this dish is perfect served over steamed rice or with warm flatbread for an irresistible meal that's ready in under 40 minutes. Whether you're craving a weeknight dinner with flair or a dish to impress your guests, this coconut curry recipe delivers bold, restaurant-quality flavor with minimal effort!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 400 milliliters coconut milk
- 2 tablespoons curry powder
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 tablespoons cilantro
- 2 stalks green onions
Instructions
Slice the chicken breast into thin strips, about 1 cm wide.
Mince the garlic and grate the ginger.
In a large bowl, combine the curry powder, minced garlic, grated ginger, soy sauce, honey, lime juice, salt, black pepper, and cayenne pepper. Mix well to form a marinade.
Add the chicken strips to the marinade, ensuring they are evenly coated. Cover and let marinate for 30 minutes (optional: can marinate overnight for stronger flavor).
In a large pan, heat olive oil over medium heat.
Add the marinated chicken strips to the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, pour in the coconut milk and bring it to a simmer.
Add any remaining marinade to the coconut milk and let it cook for 2-3 minutes until slightly thickened.
Return the cooked chicken strips to the pan and stir well to coat them in the coconut curry sauce.
Cook for another 3-5 minutes on low heat to allow the flavors to meld together.
Garnish with chopped cilantro and thinly sliced green onions before serving.
Serve hot over steamed rice or with flatbread for a complete and satisfying meal.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8734 mg | 380% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 46.9 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2103 mg | 45% | |
*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.
