Coconut Curry Chicken
This Coconut Curry Chicken is a cozy one-pan meal that's packed with comforting flavor!
Equipment
- All-Clad Saute Pan
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated or 1 teaspoon ground ginger
- 3 pieces boneless skinless chicken breasts cut into 1-inch cubes (about 1 ½ pounds)
- 2 tablespoons curry powder
- 1.5 teaspoons garam masala
- 1 teaspoon ground coriander
- kosher salt to taste
- ground black pepper to taste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 lime juiced (about 2 tablespoons juice)
- 4 cups cooked rice
- 0.25 cup fresh cilantro roughly chopped
Instructions
- Heat the oil in a large sauté pan on medium heat. Add the onion and bell pepper and sauté for 2 to 3 minutes. Add the garlic and ginger and stir for another minute.
- Add the chicken to the pan along with the curry powder, garam masala, ground coriander, salt, and pepper. Sauté for 5 to 7 minutes, or until the chicken is cooked through, stirring frequently.
- Add the coconut milk and lime juice. Simmer for an additional 5 minutes, stirring occasionally.
- Add a portion of rice to a bowl and top with several spoonfuls of curry chicken. Garnish with fresh cilantro.
Notes
Leftovers will keep in the fridge for 4 to 5 days. Store the curry and rice separately. This curry can be frozen for up to 3 months in freezer-safe containers. For extra veggies, consider garlic ginger bok choy. To make this low-carb, use cauliflower rice.
Nutrition
Serving: 1bowlCalories: 595kcalCarbohydrates: 57gProtein: 26gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 54mgSodium: 118mgPotassium: 774mgFiber: 4gSugar: 3gVitamin A: 1063IUVitamin C: 48mgCalcium: 74mgIron: 5mg
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