Coconut Curry Chicken

Elevate your dinner game with this rich and aromatic Coconut Curry Chicken, a comforting dish that combines tender, bite-sized pieces of boneless chicken thighs with a luscious coconut milk-based sauce infused with bold curry powder, fresh ginger, and garlic. Perfectly balanced with the sweetness of red bell peppers and a zing of lime juice, this one-skillet meal is both flavorful and nourishing. The creamy curry comes together in just an hour, making it an ideal weeknight dinner option that feels indulgent yet easy to make. Served over a fluffy bed of basmati rice and garnished with fresh cilantro, this recipe is a symphony of fragrant spices and tropical flavors. Whether you're craving a hearty home-cooked meal or looking to introduce a crowd-pleaser to your culinary repertoire, this Coconut Curry Chicken will not disappoint.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the chicken by cutting it into bite-sized pieces.

Step 2

Mince the garlic and ginger, and finely chop the onion. Slice the red bell pepper into thin strips.

Step 3

Heat the coconut oil in a large skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 4-5 minutes until translucent.

Step 5

Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.

Step 6

Sprinkle the curry powder over the mixture and cook, stirring constantly, for 1-2 minutes to toast the spices.

Step 7

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.

Step 8

Pour in the coconut milk and chicken stock, stirring to combine.

Step 9

Bring the mixture to a gentle simmer, then cover and cook for 20 minutes. Stir occasionally.

Step 10

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.

Step 11

Season with salt and black pepper. Stir in the lime juice.

Step 12

Cook the basmati rice according to package instructions while the curry is simmering.

Step 13

Before serving, garnish the coconut curry chicken with fresh cilantro.

Step 14

Serve the coconut curry chicken hot over a bed of basmati rice.

Nutrition Facts

Serving size	(2424.0g)

Amount per serving	% Daily Value*
Calories	2530.2

Total Fat 124.9g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 807.5mg	0%
Sodium 7254.6mg	0%
Total Carbohydrate 151.4g	0%
Dietary Fiber 7.9g	0%
Total Sugars 43.8g
Protein 210.6g	0%

Vitamin D 0IU	0%
Calcium 289.0mg	0%
Iron 25.6mg	0%
Potassium 3084.4mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 32.8%

Carbs: 23.5%