Coconut Chicken Curry
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Embark on a culinary journey with this Coconut Chicken Curry, a dish that’s as aromatic as it is flavorful. This recipe, perfect for any curry club or gathering, combines tender chicken, rich coconut milk, and a blend of spices to create a comforting and satisfying meal. It’s a versatile dish that’s sure to please any palate, from the curry connoisseur to those new to the world of spices.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Resting Time: N/A
Total Time: 1 hour
Serving: 4
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice, to serve
Method:
- Sauté Aromatics:
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until the onion is translucent.
- Cook Chicken:
- Add chicken pieces to the skillet, seasoning with salt. Cook until the chicken is browned on all sides.
- Add Spices and Vegetables:
- Stir in curry powder, turmeric, and cayenne pepper, coating the chicken evenly. Add the red bell pepper and cook for a few minutes until slightly softened.
- Simmer:
- Pour in coconut milk and bring to a gentle simmer. Cover and let cook for 25-30 minutes, until the chicken is tender and the sauce has thickened. Add frozen peas in the last 5 minutes of cooking.
- Serve:
- Taste and adjust seasoning if necessary. Garnish with fresh cilantro. Serve hot over cooked rice.
Notes:
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- The level of spice can be adjusted by increasing or decreasing the amount of cayenne pepper.
- This curry pairs well with naan bread or pappadums for a complete meal.
Nutritional Information per Serving (Based on USDA Guidelines):
- Calories: 480 kcal
- Protein: 28g
- Carbohydrates: 18g
- Fat: 34g
- Saturated Fat: 24g
- Cholesterol: 65mg
- Sodium: 200mg
- Fiber: 4g
- Sugars: 5g
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