Quick Chicken Curry with Coconut Milk
This easy Chicken Curry with Coconut Milk has been a favorite in my kitchen for over 10 years. This 30 minute meal uses tender chicken breast and colorful vegetables that simmer in coconut milk and a homemade curry spice blend. It’s perfect for meal prep or as a quick weeknight dinner when you want something warm and nourishing.
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Ingredients
- 1.5 pounds chicken breast large dice
- 1-2 tablespoon coconut oil
- 1 large large red bell pepper sliced
- 1.5 cups broccoli florets
- 3 small carrots peeled and cut into wedges
- 1 small small zucchini cut into wedges
- ½ large white onion medium dice
- 2 cans full fat coconut milk light coconut milk works too
- Fresh basil
- 1 teaspoon kosher salt
Curry Spice
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- In a large pot over medium heat, add the coconut oil. When ready, add the chicken breast to the pan and sear for 5 minutes, stirring gently.
- Add the veggies and stir to combine with the chicken. Let the veggies cook for about 5 minutes.
- Sprinkle the seasoning over the top and give it a stir and let cook for 1 minute.
- Pour in the coconut milk and stir gently to combine. Bring to a boil, cover and turn the heat down to low and let it simmer for 20 minutes. The carrots should be tender and the chicken breast will come apart easily with a fork.
- Remove from the heat and stir in the chopped basil. Adjust salt if needed. Let it cool for about 5 minutes before serving. Serve with rice.
Notes
Notes:
Storing and reheating:
Store in an airtight container for up to 2-3 days. Reheat over the stove top on low or in the microwave for about 1-2 minutes. Helpful tips:
Store in an airtight container for up to 2-3 days. Reheat over the stove top on low or in the microwave for about 1-2 minutes. Helpful tips:
- Making a day ahead will bring out the flavors.
- For easier prep, pre-chop all of the vegetables and chicken a couple of days before for a more dump and go type meal.
- Be sure to cover when it's braising or the coconut milk will reduce down.
- Use full fat coconut milk for the best flavor.
- I've made this recipe multiple times with vegetables like cauliflower, potatoes, sweet potatoes, broccoli, onion, spinach and red bell peppers. Use what you have on hand.
Nutrition
Calories: 653kcalCarbohydrates: 17gProtein: 42gFat: 49gSaturated Fat: 40gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 109mgSodium: 845mgPotassium: 1438mgFiber: 4gSugar: 5gVitamin A: 8068IUVitamin C: 91mgCalcium: 90mgIron: 8mg
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