Easy Coconut Chicken Curry Recipe

by

One of my all-time favorite restaurant dishes is fragrant, creamy coconut chicken curry, which is surprisingly easy to make at home. This place doesn’t have a long list of ingredients or several dishes to clean: In a single skillet, the flavors and textures blend together to create perfectly cooked vegetables and juicy, tender chicken. This dish has a lovely vibrant pop from the fresh chopped mango and the squeeze of lime, but the coconut milk keeps it lighter. Serve over steamed rice for an easy, crowd-pleasing weekday meal any time of year, but particularly in the fall when the days start to cool.

Ingredients:

  • 2 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp. kosher salt, plus more to taste
  • 1 yellow onion, chopped
  • 1 red bell pepper, stemmed, seeded and chopped
  • 1 (1-inch) piece ginger, finely chopped
  • 3 garlic cloves
  • 1 Tbsp. curry powder
  • 1/2 tsp. ground coriander
  • 1 (13.66-oz.) can unsweetened coconut milk
  • 1/2 c. frozen green peas
  • 1 tsp. fish sauce
  • Steamed white rice, lime wedges, chopped fresh mango, chopped cashews, and cilantro, for serving

Instructions:

Step No.01

In a large skillet, heat the oil over medium-high heat. After adding the chicken, season with salt. Cook for approximately 6 minutes, stirring now and again, or until browned and cooked through. Transfer the chicken to a bowl and put it aside using a slotted spoon.

Step No.02

Reduce the temperature to medium. Add the onion and bell pepper, and simmer for 5 to 6 minutes, stirring periodically, or until the vegetables are tender. Add the coriander, curry powder, ginger, and garlic and stir. Cook for approximately a minute, stirring regularly, or until aromatic.

Step No.03

Incorporate the set-aside chicken, green peas, and coconut milk. Heat to a simmer on a medium setting. Cook for about 10 minutes, stirring now and then, or until the flavors are well combined and the food is heated through. Mix in the fish sauce and add salt to taste.

Step No.04

Rice, mango, cashews, cilantro, and lime wedges should be served with the curry.

full recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a44039542/coconut-chicken-curry-recipe/


Leave a Comment