Ingredients
- Chicken breasts, boneless and skinless: 3 lbs, cut into 1-inch pieces
- Coconut milk: 2 (13.5 oz) cans
- Yellow onion: 1 large, chopped
- Red bell pepper: 1, chopped
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, grated
- Curry powder: 2 tablespoons
- Fish sauce: 2 tablespoons
- Lime juice: 2 tablespoons
- Brown sugar: 1 tablespoon
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 2: Add the curry powder to the pot and cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the spices.
- Step 3: Add the chicken pieces to the pot and cook until browned on all sides.
- Step 4: Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well to combine. Add the chopped red bell pepper.
- Step 5: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Step 6: Serve hot over rice or quinoa. Garnish with fresh cilantro or chopped green onions, if desired.
Notes
- Store leftover Coconut Curry Chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the curry in a saucepan over medium-low heat, adding a splash of water or coconut milk if it seems too thick.
- Serve over fluffy basmati rice with a side of naan bread to soak up all that delicious sauce.
- To deepen the flavor, try toasting the curry powder in a dry pan for a minute before adding it to the onions and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American