Go Back
To make Coconut Curry Chicken, you need these main ingredients: - 1 lb (450g) boneless chicken breast, cut into 1-inch pieces - 1 can (14 oz) full-fat coconut milk - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons curry powder (yellow or Madras for a bit of spice) - 1 teaspoon ground turmeric - 1 bell pepper, thinly sliced (choose red or yellow for a vibrant look) - 1 cup fresh spinach leaves, washed and dried - Salt and pepper, to taste - Fresh cilantro leaves, for garnish These ingredients create a rich and creamy base for the dish. The coconut milk gives it a smooth texture. The spices provide warmth and depth. You might want to add these optional ingredients for extra flavor: - 1 tablespoon fish sauce (this enhances umami flavor) - Juice of 1 fresh lime Adding fish sauce gives the dish a savory kick. Lime juice adds a bright, fresh taste. These extras can elevate your curry to new heights. Not all ingredients have to be strict. Here are some common substitutions: - Use chicken thighs instead of chicken breast for more flavor. - Replace coconut milk with almond or oat milk for a lighter option. - Swap spinach with kale or Swiss chard for a different green. These substitutions keep the essence of the dish while allowing you to use what you have. Feel free to mix and match based on your taste and pantry. For the full recipe, check out the detailed steps provided. To start, gather all your ingredients. This makes cooking easier and faster. You will need: - 1 lb boneless chicken breast, cut into 1-inch pieces - 1 can full-fat coconut milk - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground turmeric - 1 bell pepper, thinly sliced - 1 cup fresh spinach leaves - 1 tablespoon fish sauce (optional) - Juice of 1 fresh lime - Salt and pepper, to taste - Fresh cilantro leaves, for garnish Make sure to wash and dry your spinach leaves. This helps keep the dish fresh and tasty. Now, let’s cook! Start by melting the coconut oil in a large saucepan over medium heat. Once hot, add the chopped onion. Sauté it for about 3-4 minutes. Stir often until the onion is soft and clear. Next, add the minced garlic and grated ginger. Cook this mix for one minute. You want it to smell good! Then, toss in the chicken pieces. Cook them for 5-7 minutes until they are lightly brown on the edges. Stir occasionally to cook evenly. Now, sprinkle the curry powder and turmeric onto the chicken. Mix well to coat every piece. Let the spices cook for one more minute. This step brings out their best flavor. Pour in the coconut milk and stir. Increase the heat a bit and bring the mix to a gentle simmer. Add the sliced bell pepper. Simmer for 8-10 minutes. Stir occasionally. The chicken should be cooked through, and the flavors will blend nicely. Gently fold in the fresh spinach leaves. Let them wilt for about 1-2 minutes. If you want to use fish sauce, add it now. Squeeze in the lime juice too. Taste your dish. Adjust the salt and pepper to bring out the best flavor. Take the pot off the heat. Serve your Coconut Curry Chicken hot. Garnish it with fresh cilantro leaves. This adds a nice touch. For a great presentation, use shallow bowls. Pair the curry with jasmine rice or naan. Adding lime wedges and extra cilantro can brighten the dish. You can find the Full Recipe for more details on cooking times and serving size. Enjoy your meal! To get the best flavor in your coconut curry chicken, use fresh ingredients. Fresh garlic and ginger make a big difference. You can also try different curry powders. Each type has a unique taste. I suggest tasting your curry as you cook. This helps you find the right balance of flavors. If it tastes too strong, add more coconut milk. This will help mellow it out. Cooking chicken just right is key. You want it tender and juicy. Start by browning the chicken in coconut oil. This adds flavor while sealing in moisture. Don’t overcrowd the pan. If you pack in too much chicken, it will steam instead of brown. When you add the bell pepper and spinach, stir gently. This keeps their crunch and color. If you love heat, add more curry powder or some chili flakes. Start with a little, then taste. You can always add more, but it's hard to take it out! If it gets too spicy, a splash of coconut milk can help. It cools down the heat and keeps the dish creamy. Remember, everyone's spice level is different, so adjust it to your taste. For the full recipe, check out the Coconut Curry Chicken Delight 🥥. {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian version, replace chicken with tofu. Use firm tofu, cut into cubes. The tofu absorbs the curry flavor well. For a vegan option, skip the fish sauce. You can add more spices or a touch of soy sauce for depth. Feel free to switch proteins or veggies in this recipe. Chicken can be swapped for shrimp or beef. For plant-based protein, try chickpeas or lentils. You can also add any veggies you love. Broccoli, carrots, or zucchini work great. Just make sure to adjust cooking times so everything cooks evenly. Coconut curry has many regional twists. In Thai cuisine, you may find lemongrass and kaffir lime leaves. These add a bright, citrus flavor. Indian versions might include garam masala and additional spices. In Caribbean cooking, you might add allspice and a hint of heat. Each region brings its own special touch to this dish. To keep your Coconut Curry Chicken fresh, store it in an airtight container. Let it cool first before sealing. This helps avoid condensation, which can make your dish soggy. Place it in the fridge if you plan to eat it within three days. For longer storage, freezing is a great option. You can reheat your Coconut Curry Chicken on the stove or in the microwave. If using the stove, add a splash of water or coconut milk to prevent it from drying out. Heat it over low heat, stirring often. If using the microwave, cover the dish with a lid or a microwave-safe wrap. Heat in short intervals, stirring in between, until it's warm throughout. If you want to freeze Coconut Curry Chicken, let it cool completely first. Portion it into containers or freezer bags. Remove as much air as possible to prevent freezer burn. Label the bags with the date so you know how long it’s been stored. This dish can last up to three months in the freezer. When you're ready to enjoy it, thaw in the fridge overnight before reheating. Remember, for the full recipe, check out the detailed instructions above! You can serve Coconut Curry Chicken with rice or naan. Jasmine rice works great. It soaks up the curry sauce well. You could also try brown rice for a healthy twist. Another option is quinoa for a nutty flavor. Pair the dish with a fresh salad for crunch. A simple cucumber salad with lime juice adds a nice touch. You can enjoy the curry on its own too! Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this in the fridge overnight. If you are short on time, you can use the microwave. Defrost the chicken in the microwave on low power. This will help it thaw evenly. Cook it right after thawing to keep it safe. Frozen chicken may take a few more minutes to cook. So, check it to ensure it’s fully cooked. This dish is mainly gluten-free. Just be cautious with the fish sauce, as some brands may contain gluten. Look for gluten-free fish sauce if you plan to use it. Also, ensure that your curry powder is gluten-free. Most brands are, but it is always good to check. Serve it with gluten-free rice or bread to keep the meal safe. Enjoy your delicious Coconut Curry Chicken without worry! Coconut curry chicken is a simple dish with many flavors. We discussed key ingredients, easy steps to cook, and tips for the best taste. You can make it vegetarian or adjust spices to fit your taste. Storing leftovers has its tricks, too. Use this guide to create your own delicious meals. Enjoy making this dish for your family and friends. You’ll see how fun cooking can be!

Coconut Curry Chicken

Indulge in the flavors of Coconut Curry Chicken Delight, a quick and creamy dish that's perfect for dinner! With tender chicken simmered in rich coconut milk and infused with aromatic spices, this recipe is sure to impress. Discover how easy it is to create a hearty meal in just 30 minutes that the whole family will love. Click through now to explore the full recipe and bring this delightful dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken breast, cut into 1-inch pieces

1 can (14 oz) full-fat coconut milk

1 tablespoon coconut oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder (yellow or Madras for a bit of spice)

1 teaspoon ground turmeric

1 bell pepper, thinly sliced (choose red or yellow for a vibrant look)

1 cup fresh spinach leaves, washed and dried

1 tablespoon fish sauce (optional, enhances umami flavor)

Juice of 1 fresh lime

Salt and pepper, to taste

Fresh cilantro leaves, for garnish

Instructions
 

In a large saucepan, melt the coconut oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent.

    Incorporate the minced garlic and grated ginger into the pan, cooking for another minute or so until the mixture is fragrant and harmonious.

      Next, add the chicken pieces to the saucepan. Cook them until they are lightly browned on the edges, approximately 5-7 minutes, stirring occasionally to ensure even cooking.

        Sprinkle the curry powder and ground turmeric over the chicken, stirring well to coat all the pieces evenly. Allow the spices to cook for an additional minute, which will toast them and release their aromatic oils.

          Pour in the can of coconut milk and stir to mix thoroughly. Increase the heat slightly and bring the coconut curry to a gentle simmer.

            Add the sliced bell pepper to the pot and simmer for an additional 8-10 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded beautifully.

              Gently fold in the fresh spinach leaves and allow them to wilt into the curry, usually taking about 1-2 minutes. If you choose to use fish sauce for a flavor boost, add it now along with the freshly squeezed lime juice.

                Taste the dish and adjust the seasoning, adding salt and pepper as needed to bring out the best flavors.

                  Remove the pot from heat and serve your Coconut Curry Chicken hot, garnished with a generous sprinkle of fresh cilantro leaves for a vibrant finish.

                    Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve the curry in shallow bowls, perhaps with a side of jasmine rice or naan, and garnish with additional lime wedges and cilantro for a fresh pop of color.