Ingredients
For the Curry Chicken
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger)
- 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1 ½ pounds)
- 2 tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- Kosher salt and ground black pepper, to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime, juiced (about 2 tablespoons lime juice)
To Serve
- 4 cups cooked rice
- ¼ cup roughly chopped fresh cilantro
Instructions
- Saute the veggies. Heat the extra-virgin olive oil in a large sauté pan over medium heat. Add the diced yellow onion and red bell pepper and sauté for 2 to 3 minutes until softened. Then add the minced garlic and grated fresh ginger, stirring for an additional minute to release their aromas.
- Add chicken and seasonings. Add the cubed chicken breasts to the pan along with the curry powder, garam masala, ground coriander, kosher salt, and freshly ground black pepper. Cook the chicken for 5 to 7 minutes, stirring frequently, until it is fully cooked through and no longer pink inside.
- Make the curry sauce. Pour in the full-fat coconut milk and squeeze in the freshly juiced lime. Stir well to combine and let the mixture simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- Garnish and serve. Spoon a generous portion of cooked rice into bowls and top with several spoonfuls of the coconut curry chicken. Finish by garnishing with the roughly chopped fresh cilantro for a bright, fresh finish.
Notes
- Use full-fat coconut milk for a creamier, richer sauce; light coconut milk will make the curry thinner.
- Adjust the spice levels by adding a pinch of cayenne or chili powder if you prefer a spicier curry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed jasmine or basmati rice for best texture and flavor.
- For a healthier version, substitute chicken breasts with skinless chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
