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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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
Directions
Step 1
Slice the chicken breast into thin strips, about 1 cm wide.
Step 2
Mince the garlic and grate the ginger.
Step 3
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.
Step 4
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).
Step 5
In a large pan, heat olive oil over medium heat.
Step 6
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.
Step 7
In the same pan, pour in the coconut milk and bring it to a simmer.
Step 8
Add any remaining marinade to the coconut milk and let it cook for 2-3 minutes until slightly thickened.
Step 9
Return the cooked chicken strips to the pan and stir well to coat them in the coconut curry sauce.
Step 10
Cook for another 3-5 minutes on low heat to allow the flavors to meld together.
Step 11
Garnish with chopped cilantro and thinly sliced green onions before serving.
Step 12
Serve hot over steamed rice or with flatbread for a complete and satisfying meal.
Nutrition Facts
| Serving size | (1073.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1232.2 |
| Total Fat 47.2g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 430mg | 0% |
| Sodium 8733.9mg | 0% |
| Total Carbohydrate 63.4g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 46.9g | |
| Protein 143.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.0mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2103.0mg | 0% |
Source of Calories