Simple Coconut Chicken Curry.
When you’re yearning for a dish that’s both comforting and bursting with flavor, look no further than Simple Coconut Chicken Curry. This dish brings together tender chicken, rich coconut milk, and a medley of spices, resulting in a meal that’s not only easy to prepare but also incredibly satisfying. Whether you’re serving it over rice or enjoying it on its own, this curry is sure to become a household favorite. With its vibrant colors and aromatic spices, it’s a feast for both the eyes and the palate. Let’s dive into the reasons you’ll want to make this dish and how to whip it up in your own kitchen!
Top Reasons to Make Simple Coconut Chicken Curry.
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of sesame oil, curry powder, and red curry paste creates a depth of flavor that is hard to resist.
- Nutritious: Packed with protein from the chicken and vitamins from the broccoli, this curry is as healthy as it is delicious.
- Versatile: Customize it with your favorite vegetables or serve it with rice, quinoa, or naan for a complete meal.
- Leftovers: This curry keeps well, making it a fantastic option for meal prep or leftovers for lunch.
Ingredients at a Glance
- 2 tablespoons sesame oil
- 2 pounds boneless skinless chicken breast, cubed
- 2 tablespoons regular or spicy curry powder
- 3-4 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons salted butter
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 2 cups chopped broccoli florets
- 2 1/2 cups canned coconut milk
- 1/2 cup fresh chopped cilantro
Prep & Cook Tools
- Large skillet: A wide cooking surface is essential for even cooking.
- Cutting board: For chopping chicken and vegetables.
- Sharp knife: Essential for cubing chicken and chopping ingredients.
- Measuring spoons: To ensure you get the right amounts of spices and ingredients.
- Wooden spoon: Perfect for stirring and combining the curry ingredients.
Simple Coconut Chicken Curry. Made Stepwise
Step 1: Heat the Oil
In a large skillet, heat the 2 tablespoons of sesame oil over medium-high heat. Allow the oil to shimmer, which indicates it’s hot and ready for cooking.
Step 2: Cook the Chicken
Add the 2 pounds of cubed chicken breast to the skillet. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 3: Add the Aromatics
Once the chicken is cooked, reduce the heat to medium and add 2 tablespoons of curry powder, 3-4 tablespoons of red curry paste, and 1 tablespoon of tomato paste. Stir well to coat the chicken in the spices.
Step 4: Incorporate the Butter and Garlic
Next, add 2 tablespoons of salted butter, 2 chopped garlic cloves, and 1 tablespoon of chopped fresh ginger. Stir until the butter melts and the garlic and ginger become fragrant, about 1-2 minutes.
Step 5: Add the Broccoli
Toss in the 2 cups of chopped broccoli florets. Stir to combine and let them cook for about 2 minutes until they begin to soften.
Step 6: Pour in the Coconut Milk
Slowly add the 2 1/2 cups of canned coconut milk to the skillet. Stir until all ingredients are well combined and the mixture is creamy. Allow it to simmer for about 10 minutes, letting the flavors meld together.
Step 7: Finish and Garnish
Once the curry has thickened slightly, remove it from the heat. Stir in the 1/2 cup of fresh chopped cilantro for a burst of freshness. Taste and adjust seasoning if necessary.
Low-Carb/Keto Alternatives
- Replace chicken breast with chicken thighs for a juicier option.
- Use zucchini noodles or cauliflower rice instead of traditional rice to keep it low-carb.
- Substitute broccoli with other low-carb vegetables like spinach or bell peppers.
- Consider using coconut cream instead of coconut milk for a richer, creamier consistency.
Pitfalls & How to Prevent Them
To ensure your Simple Coconut Chicken Curry turns out perfectly, here are some common pitfalls and tips to avoid them:
- Overcooking the Chicken: Cook the chicken just until it’s no longer pink and avoid leaving it in the skillet for too long.
- Too Watery: If your curry is too thin, let it simmer longer to reduce and thicken.
- Burning the Garlic: Add garlic and ginger towards the middle of cooking to prevent burning.
- Spice Levels: Adjust the amount of curry powder and red curry paste to suit your heat preference.
Leftovers & Meal Prep
Simple Coconut Chicken Curry is perfect for leftovers! Store any extra curry in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave. This dish also freezes well; just allow it to cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat as needed.
Your Top Questions
Can I use other proteins in this curry?
Absolutely! This recipe works well with shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly.
What can I serve with Simple Coconut Chicken Curry?
This curry pairs beautifully with basmati rice, jasmine rice, or even quinoa. For a low-carb option, serve it with cauliflower rice or enjoy it on its own.
How spicy is this curry?
The heat level depends on the type of curry powder and red curry paste used. For a milder version, opt for regular curry powder and use less red curry paste, or choose a mild variety.
Can I add more vegetables?
Definitely! Feel free to add other vegetables like bell peppers, snap peas, or carrots to the curry for added nutrition and flavor.
Ready, Set, Cook
Now that you have everything you need to create a mouthwatering Simple Coconut Chicken Curry, it’s time to get cooking! Gather your ingredients, follow the steps, and prepare to enjoy a dish that will warm your heart and delight your taste buds. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this curry is sure to impress. Happy cooking!
Simple Coconut Chicken Curry.
Ingredients
Equipment
Method
- In a large skillet, heat the 2 tablespoons of sesame oil over medium-high heat. Allow the oil to shimmer, which indicates it's hot and ready for cooking.
- Add the 2 pounds of cubed chicken breast to the skillet. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, reduce the heat to medium and add 2 tablespoons of curry powder, 3-4 tablespoons of red curry paste, and 1 tablespoon of tomato paste. Stir well to coat the chicken in the spices.
- Next, add 2 tablespoons of salted butter, 2 chopped garlic cloves, and 1 tablespoon of chopped fresh ginger. Stir until the butter melts and the garlic and ginger become fragrant, about 1-2 minutes.
- Toss in the 2 cups of chopped broccoli florets. Stir to combine and let them cook for about 2 minutes until they begin to soften.
- Slowly add the 2 1/2 cups of canned coconut milk to the skillet. Stir until all ingredients are well combined and the mixture is creamy. Allow it to simmer for about 10 minutes, letting the flavors meld together.
- Once the curry has thickened slightly, remove it from the heat. Stir in the 1/2 cup of fresh chopped cilantro for a burst of freshness. Taste and adjust seasoning if necessary.
Notes
- Serve with rice, quinoa, or naan for a complete meal.
- Customize with your favorite vegetables for added nutrition.
- Store leftovers in an airtight container for up to three days.
