Simple Coconut Chicken Curry.
A quick, creamy coconut chicken curry with broccoli and cilantro that comes together in about 30 minutes.
Servings: 6 servings
Ingredients
- 2 tablespoons sesame oil
- 2 pounds boneless skinless chicken breast cubed
- 2 tablespoons curry powder regular or spicy
- 3-4 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons salted butter
- 2 garlic cloves chopped
- 1 tablespoon fresh ginger chopped
- 2 cups broccoli florets chopped
- 2 1/2 cups canned coconut milk
- 1/2 cup fresh cilantro chopped
- 1 ripe mango for mango topping: diced (optional)
- 1 cup cilantro for mango topping: chopped
- 2 tablespoons toasted sesame seeds for mango topping
- 2 tablespoons lemon juice for mango topping
- chili flakes pinch, for mango topping
Instructions
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the cubed chicken, curry powder, and a pinch of salt; cook, stirring occasionally, for about 3 minutes to brown the chicken.
- Add the red curry paste, tomato paste, butter, chopped garlic, and chopped ginger to the skillet and cook for 2 more minutes, stirring to combine.
- Add the chopped broccoli, then pour in the canned coconut milk and season with salt; bring to a gentle simmer.
- Simmer for 5–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and remove from the heat.
- To make the mango topping: in a bowl combine the diced mango, 1 cup chopped cilantro, toasted sesame seeds, lemon juice, and a pinch of chili flakes; mix and serve alongside the curry.
- Serve the chicken curry over rice with the mango topping on the side.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula or Wooden Spoon
- Knife
- Cutting Board
Notes
- Adjust red curry paste to taste for more or less heat.
- Use full-fat canned coconut milk for a richer sauce.
- Broccoli can be swapped for other vegetables if desired.
- Cook until chicken reaches an internal temperature of 165°F.