Coconut Curry Chicken Recipe

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4.91 from 41 votes

Coconut Curry Chicken Recipe

Delicious coconut curry chicken is packed with flavor! Serve with rice or bread for a perfect chicken curry meal.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Servings:

Author: Lil' Luna

Ingredients

1 tablespoon vegetable oil
½ yellow onion, diced
2 cloves minced garlic minced
1 pound chicken breasts cut into 1-inch cubes
3 carrots cut into ¼-inch slices
2 russet potatoes peeled and cut into 1-inch cubes
3 tablespoons yellow curry powder
1½ tablespoons red curry paste
1 (14-ounce) can full-fat coconut milk
3 cups low-sodium chicken broth or vegetable broth
2 tablespoons brown sugar or coconut sugar
1 teaspoon fish sauce

Instructions

In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
Remove from heat and serve with rice and garnish with cilantro, if desired.

Video

Notes

STORE in airtight containers and place in the fridge for up to 3 days.

To reheat, cook easy coconut curry chicken in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.

FREEZE. Leftover coconut curry chicken can be frozen and thawed without any major problems. Allow the dish to cool completely before adding it to freezer-safe containers. It is best when used within 3 months. Thaw and reheat slowly over medium-low heat.

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