Description
A delicious and creamy coconut curry chicken recipe.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 1 can (14 oz) coconut milk
- 2 tbsp fresh ginger (minced)
- 1 medium onion (chopped)
- 2 tbsp curry powder
- 2 bell peppers (chopped)
- 2 carrots (sliced)
- 3 cloves garlic (minced)
- Salt and pepper to taste
- Juice of 1 lime
- 1 cup low-sodium chicken broth
Instructions
- Prep your ingredients: Chop onions, mince garlic, and slice vegetables.
- Sauté aromatics: Heat oil in the Dutch oven over medium heat. Add onions; cook until translucent. Stir in garlic and ginger until fragrant.
- Add chicken: Season diced chicken with salt and pepper; brown on all sides.
- Pour in coconut milk: Add coconut milk and chicken broth, stirring to combine.
- Add veggies & spices: Mix in chopped vegetables and curry powder; simmer for 20-25 minutes until tender.
- Taste & adjust: Check seasoning before serving; add lime juice for brightness.
Notes
- Adjust spice levels to your preference.
- Serve with rice or naan for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg