Ingredients
Vegetables
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger, or 1 teaspoon ground ginger
- ¼ cup roughly chopped fresh cilantro (for garnish)
Proteins & Spices
- 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1 ½ pounds)
- 2 tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- Kosher salt and ground black pepper, to taste
Liquids & Oils
- 2 tablespoons extra-virgin olive oil
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime, juiced (about 2 tablespoons juice)
Accompaniments
- 4 cups cooked rice
Instructions
- Sauté the veggies: Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for 2 to 3 minutes until they soften. Add the minced garlic and grated ginger, stirring constantly for about 1 minute to release their aromas.
- Add chicken and seasonings: Incorporate the cubed chicken breasts into the pan along with curry powder, garam masala, ground coriander, salt, and black pepper. Cook for 5 to 7 minutes, stirring frequently, until the chicken is cooked through and fully opaque in the center.
- Make the curry sauce: Pour in the full-fat coconut milk and lime juice, stirring to combine. Reduce the heat and let the mixture simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- Garnish and serve: Place cooked rice in serving bowls and spoon the coconut curry chicken over it. Top each serving with a generous sprinkle of fresh chopped cilantro. Serve immediately for a warm, comforting meal.
Notes
- You can substitute the chicken breasts with boneless chicken thighs for a juicier texture.
- Adjust curry powder and garam masala amounts according to your spice preference.
- For a lighter version, use light coconut milk but keep in mind it may reduce creaminess.
- Cook rice ahead of time or use leftover rice to speed up meal preparation.
- Garnishing with fresh cilantro adds a bright, fresh flavor that balances the rich curry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe with rice)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
