Coconut Chicken Curry
This Coconut Chicken Curry combines tender chicken breast cooked in creamy coconut milk with vibrant vegetables like broccoli stems and carrots, creating a delightful and aromatic dish.
Equipment
- Skillet
Ingredients
- 2 tablespoons coconut oil (or olive oil, canola, or vegetable oil)
- 1 medium red onion quartered and thinly sliced (about 1 cup)
- 2-3 cloves garlic thinly sliced
- 2 tablespoons curry powder (see notes)
- 15 oz. canned coconut milk preferably full fat
- 1.5-2 pounds boneless skinless chicken breasts thinly sliced about 1/4" thick against the grain
- 2 large carrots thinly sliced into rounds
- 1 cup broccoli stems thinly sliced (see notes)
- 1 teaspoon kosher salt
- 1 lime juice and zest of one lime
- 1/4 cup fresh cilantro and/or basil chopped
- cooked basmati rice for serving (optional, see notes)
Instructions
- In a large skillet, heat the coconut oil over medium heat. Sauté the red onion and garlic until the onions are soft and golden, stirring occasionally for about 5-10 minutes.
- Stir in the curry powder, allowing it to cook for 30 seconds to 1 minute to enhance the flavor.
- Add the coconut milk, mixing it in until it's fully melted, then bring the mixture to a gentle simmer over medium-high heat.
- Reduce the heat to medium-low and add the chicken, carrots, broccoli stems, kosher salt, and lime zest. Stir everything together and let it simmer uncovered for about 10 minutes, stirring occasionally until the chicken is cooked through.
- Once cooked, turn off the heat and incorporate the lime juice and fresh herbs. Serve over rice or your preferred grain.