Go Back
Homemade One-Pot Curried Coconut Chicken photo
Print Recipe Save it for later

One-Pot Curried Coconut Chicken

A simple, fragrant one-pot chicken curry made with coconut milk and warm spices.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 pound boneless skinless chicken breasts cut into bite-sized cubes
  • 2 tablespoons curry powder use yellow for milder or red for spicier
  • 3 cloves garlic finely minced
  • 1 white onion cut into strips
  • 13.5 ounces light coconut milk one can
  • 1 red bell pepper seeded, stemmed and cut into strips
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 1/2 tablespoons coconut palm sugar or honey

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
  • Add the sliced white onion and red bell pepper, sprinkle with 1/4 teaspoon of the salt, and sauté, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
  • Stir in the curry powder, ground turmeric and minced garlic, then add the cubed chicken and cook about 3 minutes, stirring, until the spices are fragrant and the chicken begins to brown.
  • Pour in the light coconut milk and add the coconut palm sugar (or honey); stir and turn heat to high until the mixture comes almost to a boil.
  • Reduce heat to a simmer, cover partially if desired, and cook until the chicken is cooked through and sauce has slightly thickened, about 10 minutes.
  • Taste and adjust seasoning with the remaining 1/4 teaspoon salt if needed; serve hot over brown rice.

Equipment

  • Large skillet or sauté pan
  • Spatula or Wooden Spoon
  • Measuring Spoons
  • Knife and cutting board

Notes

  • Use yellow curry powder for a milder flavor and red for more heat.
  • Light coconut milk keeps the sauce thinner; use full-fat for a richer sauce.
  • Cook chicken until no longer pink and juices run clear.