Description
Coconut Curry Chicken is a vibrant dish that marries tender chicken with the creamy richness of coconut milk and a medley of aromatic spices. This easy-to-make recipe is perfect for busy weeknights or special gatherings, as it can be prepared in under an hour. The delightful balance of sweet and savory flavors will transport your taste buds to a tropical paradise. Served over fluffy jasmine or basmati rice, or alongside warm naan, this Coconut Curry Chicken brings comfort and satisfaction to every meal. Whether you’re looking for a nourishing family dinner or something impressive for guests, this dish promises to deliver delicious results every time.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 2 cups spinach
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime
Instructions
- Chop the chicken into bite-sized pieces and slice the bell pepper.
- Heat oil in a large skillet over medium heat; cook the chicken until golden brown and cooked through (approximately 6-8 minutes).
- Add grated ginger and curry powder; sauté for one minute until fragrant.
- Slowly pour in coconut milk and let simmer gently for about five minutes.
- Stir in sliced bell peppers and spinach; cook until vegetables are just tender (about three minutes).
- Finish by adding lime juice before serving hot over rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg