Coconut Curry Chicken
Coconut Curry Chicken is a creamy blend of sweet coconut and spiced curry flavors. Make this easy recipe all in one pan, then serve it over rice or with naan bread to make it a hearty, comforting meal the whole family will love.
Servings: 8 servings
Calories: 255kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 2 bell peppers (sliced thin, any combination of peppers that you like)
- 1 onion (sliced thin)
- 2 cloves garlic (minced)
- 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
- salt
- pepper
- 1 13.66 ounce can coconut milk (full fat)
- 1 8 ounce can can tomato sauce
- 1 tablespoon sugar
Instructions
- Add the olive oil to a Dutch oven or a large, deep skillet over medium heat.2 tablespoons extra virgin olive oil
- Stir the curry powder into the oil and cook, stirring, for 1-2 minutes, until fragrant.2 tablespoons curry powder
- Next, add the peppers and onion and cook, stirring often for 3-4 minutes, or until the vegetables start to softened. Stir in the garlic and cook for about 1 minute longer.2 bell peppers, 1 onion, 2 cloves garlic
- Season the chicken with salt and pepper and add to the curry mixture, tossing to coat. Reduce heat to medium and cook until the chicken is lightly browned on all sides.1 1/2 pounds boneless, skinless chicken, salt, pepper
- Add the coconut milk, tomato sauce and sugar.1 13.66 ounce can coconut milk, 1 8 ounce can can tomato sauce, 1 tablespoon sugar
- Cover and simmer, stirring occasionally, for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. The longer you cook it, the more the flavors will develop.
- Serve this curry over rice or noodles, or with naan, if desired.
Video
Notes
Tips and Techniques
- For the most coconut flavor, use canned, full-fat coconut milk.
- To lower the carbohydrate count even more use a sugar substitute, like erythritol or monk fruit, to replace the sugar.
- Make a double batch - the leftovers are even more flavorful!
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 9g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 242mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 43mg | Calcium: 31mg | Iron: 3mg