Coconut Curry Chicken Recipe
This Coconut Curry Chicken is a flavorful and comforting dish featuring tender chicken breasts simmered in a rich coconut milk-based curry sauce with vibrant yellow curry powder and red curry paste. Combined with hearty carrots and russet potatoes, this one-pan meal is perfect served over rice and garnished with fresh cilantro for a delicious taste of Southeast Asian-inspired cuisine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into 1-inch cubes
- 3 carrots, cut into ¼-inch slices
- 2 russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons yellow curry powder
- 1½ tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon fish sauce
- Cilantro, for garnish (optional)
Instructions
- Prepare the base: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. When the oil is hot, add the diced yellow onion and sauté for 2 minutes until it softens. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Brown the chicken and vegetables: Add the cubed chicken breasts to the skillet and brown them, cooking about 3 minutes on each side until nicely seared. Then incorporate the sliced carrots and cubed potatoes, cooking them until they are lightly browned as well.
- Add spices: Stir in 3 tablespoons of yellow curry powder and 1½ tablespoons of red curry paste. Cook the mixture for 1 minute, stirring frequently, until the spices become fragrant and well combined.
- Simmer the curry: Pour in the 14-ounce can of full-fat coconut milk, 3 cups of low-sodium chicken or vegetable broth, 2 tablespoons of brown sugar, and 1 teaspoon of fish sauce. Stir everything together, then gently simmer the curry, either covered or uncovered, for about 20 minutes until the potatoes and carrots are tender and cooked through.
- Finish and serve: Remove the skillet from heat. Serve the coconut curry chicken hot over rice and garnish with fresh cilantro if desired for an extra burst of flavor and color.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- Adjust the level of curry paste to your taste preference for spiciness.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
- Serve with steamed jasmine or basmati rice for an authentic experience.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely.
Keywords: coconut curry chicken, chicken curry, coconut milk curry, yellow curry, red curry paste, easy chicken curry recipe, one-pan curry
Find it online: https://epicrecipebox.com/coconut-curry-chicken-recipe/