Coconut Curry Chicken is a flavorful and aromatic dish that combines the rich creaminess of coconut milk with the warm, spicy notes of curry powder. This dish is perfect for those who enjoy bold flavors and a touch of heat. The tender chicken pieces absorb the savory sauce, which is enhanced with garlic, ginger, and fresh vegetables. Serve it over steamed rice or with warm naan bread to soak up every last drop of the delicious sauce. This recipe is easy to prepare, making it an excellent choice for a weeknight dinner or a special occasion.
Ingredients
- 1.5 lbs (about 680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz/400 ml) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce (optional)
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Cook the Aromatics:
- Heat the vegetable oil in a large skillet or pan over medium heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the Spices:
- Sprinkle in the curry powder, cumin, and coriander. Stir well to coat the onion mixture with the spices, cooking for 1 minute to release the flavors.
- Cook the Chicken:
- Add the chicken pieces to the pan, stirring to coat them with the spices. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Make the Sauce:
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce (if using) and brown sugar. Stir until the sugar dissolves.
- Bring the mixture to a simmer.
- Add the Vegetables:
- Add the red bell pepper and snap peas to the pan. Stir to combine and cook for about 5-7 minutes until the vegetables are tender and the chicken is cooked through.
- Adjust Seasoning:
- Taste the curry and adjust the seasoning with more salt, pepper, or sugar if needed.
- Serve:
- Garnish with fresh cilantro leaves and serve with lime wedges.
- Enjoy your Coconut Curry Chicken over steamed rice or with naan bread
