After years of skipping sushi restaurants for fear of gluten cross contamination, Ben and I finally found a restaurant group here in town that does it right – Wasabi. We’ve eaten countless pieces of sushi from their restaurants over the past few months but on a recent visit we branched out and tried Seared Scallops with Lemongrass Miso Butter Glaze. Oh my word they were phenomenal! Miso brushed-then-broiled scallops nestled in a coconut broth served with white rice and vegetables reminded me of a fancy curry, and inspired me to make a simplified version at home.
Lick Your Plate Coconut Chicken Curry is made in 1 skillet with pantry staples, and is so tasty you’ll lick your plate clean. It’s ALL about the coconut curry sauce, which is definitely falling into the “spoon drink-worthy” category (my favorite category.) If you think you don’t like curry, or maybe your family won’t, try this dish. Mr. “I don’t like that!” Lincoln willingly ate an entire serving, and guess who else happily chowed down? Cameron! Hurry, hurry to make this curry!
(Sorry, had to.)
Start by sauting 2 chicken breasts seasoned with 1 teaspoon curry powder, salt, and white pepper (or black pepper) in 1 Tablespoon coconut oil until cooked through. Remove to a plate then set aside.
There are SO many curry powders available at the grocery store, it can kind of make your head spin. That said, I’ve always used Tone’s curry powder which I can find for a great price at $1.20, plus we simply love the taste. I also buy Tone’s white pepper to use in Indian/Asian/Thai dishes.
Turn the heat down to medium then saute 1 small chopped shallot in another Tablespoon coconut oil until tender, 2-3 minutes. Next add 1/2 teaspoon freshly grated ginger (I recommend this microplane for grating ginger, garlic, parm cheese, etc – it’s super versatile) and 2 cloves garlic then saute until very fragrant, 1 minute.
Pour in 1 can lite coconut milk, 1 Tablespoon curry powder, 2 teaspoons coconut sugar (or white sugar or honey), 1/2 teaspoon ground turmeric, salt, and white pepper then whisk until smooth. Turn the heat up to bring the sauce to a simmer, then turn it back down to medium.
Note: I prefer lite coconut milk in this recipe because it creates a well balanced sauce – not too heavy nor too coconutty. If you only have regular coconut milk on hand – no problem! Just add 1/4 cup or so of chicken broth to lighten it up.
Add 2 cups broccoli florets to the skillet then place a lid on top and simmer for 2 minutes. Remove the lid then add the cooked chicken back into the skillet and continue simmering until the broccoli is crisp-tender, and the sauce is slightly thickened and reduced, 1-2 more minutes.
Taste the curry then add more salt and/or white pepper if necessary, then scoop over cooked white rice and serve with lime wedges and chopped cilantro, if you please. Grab your fork then dive in (and seriously, no judgment if – make that WHEN – you lick you plate clean!) Enjoy!
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Lick Your Plate Coconut Chicken Curry
Lick Your Plate Coconut Chicken Curry is incredibly delicious, and simple too! This 1-skillet, gluten-free dinner recipe will be on the table in under 30 minutes.
- 2 Tablespoons coconut oil, divided
- 2 chicken breasts, cut into bite-sized pieces
- salt and white pepper
- 1 teaspoon + 1 Tablespoon curry powder, divided
- 1 small shallot, chopped
- 1/2 teaspoon grated fresh ginger (from a 1” section)
- 2 cloves garlic, pressed or minced
- 14oz can lite coconut milk
- 2 teaspoons coconut sugar (or white sugar or honey)
- 1/2 teaspoon ground turmeric
- 2 cups broccoli florets
- 1 lime, cut into wedges (optional)
- chopped fresh cilantro (optional)
- cooked white rice
- Melt 1 Tablespoon coconut oil in a large, 10-12” skillet over medium-high heat. Add chicken then season with salt, white pepper, and 1 teaspoon curry powder. Saute chicken until cooked through then remove to a plate and set aside.
- Turn heat down to medium then melt remaining 1 Tablespoon coconut oil in skillet. Add shallot then saute until tender, 2-3 minutes. Add ginger and garlic then saute until fragrant, 1 minute. Add coconut milk, coconut sugar, turmeric powder, remaining 1 Tablespoon curry powder, salt, and white pepper then whisk until smooth.
- Turn heat up to high to bring coconut milk to a simmer then turn heat down to medium and add broccoli florets. Cover skillet with a lid then simmer broccoli for 2 minutes, then remove lid and add cooked chicken back into the skillet. Continue to simmer until broccoli is crisp-tender and sauce has slightly thickened, 1-2 minutes, then taste and add salt and/or white pepper if necessary. Serve over cooked rice with lime wedges and chopped cilantro.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.