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 and the flavors reminded me of coconut chicken curry, so I whipped up my own version at home the very next day!
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.)
How to Make This Recipe
Start by sauting chopped chicken breasts seasoned with curry powder, salt, and white pepper (or black pepper) in 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, 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 chopped shallot in another Tablespoon coconut oil until tender, 2-3 minutes. Next add freshly grated ginger and garlic then saute until very fragrant, 1 minute.
Pour in canned coconut milk, more curry powder, coconut sugar (or white sugar or honey), 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.
Add 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.
Scoop the luscious mixture over cooked white rice then 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!
More Easy Curry-Based Recipes
- Thai Sweet Potato Curry
- Vegan Chickpea Curry
- Thai Coconut Shrimp Soup
- Vietnamese-Style Caramelized Ground Pork Bowls
- Senegalese Soup
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Lick Your Plate Coconut Chicken Curry
Description
Lick Your Plate Coconut Chicken Curry is so good you'll lick your plate! This easy, flavorful dinner recipe will be on the table in 30 minutes.
Ingredients
- 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 teaspoon grated fresh ginger (from a 1” section)
- 2 cloves garlic, pressed or minced
- 14oz can full fat 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
Directions
- 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.
Kelsey 08.29.2017
I’ve made this about 5 times in the last 2 weeks. :-) I’m going to try to double it this weekend for some easy, prepped lunches! Sooooo good.
Kristin 08.30.2017
I can’t tell you how happy it makes me to hear this!! So glad you love the recipe, Kelsey!
Rachel Leigh 08.15.2017
I love this recipe! So glad I found you. I was diagnosed with Celiac in Oct 2016 and was needing some new inspiration in the kitchen. I love love curry so I added a LOT to this recipe – also subbed the broccoli for peas, a variety of bell peppers and an onion because it makes it a copy cat recipe for a restaurant’s version I love :) Excited to try more of your GF recipes – thank you for having this blog!
Kristin 08.15.2017
Thank you so much for your review of the recipe, Rachel! So, so glad you liked it and that this site can be a resource for you. :) Let me know if you ever have a recipe request!
Leigh Anne 08.02.2017
I LOVE your recipes and this looked so good and right up our alley. I made it last night and my husband and I both didn’t like it- it was super bland. I thought I would re-read the instructions today and find something stupid I forgot but that isn’t the case. I can’t figure out what I did wrong / why I got a bad result. It was still edible, just not the delicious creamy curry I had in my mind. I used honey instead of sugar. Could that be the culprit? Or maybe I used the wrong kind of coconut milk (it was light but looks like that’s what you recommended)? Ugh, I don’t know. Maybe I’ll try it one more time!
Hilary 04.12.2018
I had a similar problem! I was a bit underwhelmed. But I have two ideas. 1. I didn’t season properly/enough with salt and pepper 2. My curry was not of great quality. I just used a cheap curry powder from the seasoning isle and am wondering if maybe a better quality curry powder would enhance the flavour? I don’t cook with curry often but I didn’t find the flavour came through as much as I’d hoped.
Janet Roberson 07.25.2017
I made this last week and served it to my adult daughter. We both really loved it. I messed up and didn’t put the tablespoon of curry powder, so I added it at the end. Eat it all up as the broccoli wasn’t so great after being reheated the next day.
Tricia 07.24.2017
How would you recommend adapting this for a freezer meal?
Mary Beth Thomas 07.16.2017
Is that one lb of chicken
Kristin 07.16.2017
Anywhere from 12-16oz is just fine in this recipe.
Becky 07.15.2017
Did you use frozen broccoli or fresh? What works best?
Kristin 07.16.2017
I used and prefer fresh to frozen!
Kelli @ Hungry Hobby 07.12.2017
So simple yet so delicious! I need to make more curry at home!
kelly 07.12.2017
This definitely was LICK YOUR PLATE. I have passed the website on to many people. Many great recipes here and I am not even gluten-free.
Kristin 07.12.2017
You’re the best, thank you so much, Kelly!
Tracy 07.11.2017
Made this for dinner tonight! It was a hit! Thank you for the great recipe- I will definitely make it again soon!
Kristin 07.12.2017
Awesome!! Thanks for your feedback, Tracy!
Michelle 07.11.2017
What parts of this dish did Cameron eat?
I have an 8.5 month old too.
Would you consider doing an updated post on what you feed baby Cameron? I am looking for new ideas. I try to stay away from “pouches” but feel like I am falling into a pouch trap because of the convenience. :(
Kristin 07.11.2017
He ate it all – I just cut the broccoli and chicken into small pieces then he rakes the rice in with his fingers. I definitely find myself falling into the pouch trap more so with Cameron then Lincoln because there’s so much more going on right now and they’re so dang convenient! That said, I LOVE these refillable pouches and try to use them as often as possible: http://amzn.to/2sY7haX I will do a toddler + baby food post soon for ya! :)
Amy 07.10.2017
This looks so tasty! Can’t wait to try! I haven’t had much luck with coconut milk from a can. From your picture it looks so smooth and creamy out of the can. I shake it and I stir it but it still doesn’t get mixed very well. Any recommendations or brands you like?
Kristin 07.12.2017
Hi Amy! Have you only tried full-fat (regular) coconut milk? That definitely takes some whisking to smooth out, but lite coconut milk is usually smooth after shaking the can. I like Thai Kitchen coconut milk, too!
Beth 07.10.2017
I just made this for dinner and it was DELICIOUS!! I’m so excited for leftovers tomorrow. My favorite curry of all time is Muchi. I usually can only find it at specialty tea and spice shops though…but so worth it if you can find it in your area. Thanks again for this awesome recipe!
Kristin 07.12.2017
Ooo, sounds delish – I’ll look for it!
Paul 07.10.2017
This curry looks so nice and creamy! I can’t wait to try and make this recipe.
Terri 07.10.2017
Can you taste the coconut in this dish? It sounds fabulous, but my cook (my husband) hates the taste of coconut.
Kristin 07.10.2017
You can definitely taste coconut. Maybe save it for a night he’s out or something?
Jennifer 07.10.2017
I’ve NEVER had luck cooking curries at home. This recipe looks doable, though. haha. Easier than stuff I’ve tried in the past. And it has cilantro! My favorite herb!
Kristin 07.10.2017
It is soooo easy. Let me know what you think if you get a chance to try it!!
Jenny 07.10.2017
I love your Currently posts but I also really love and miss your Friday Favorites posts, any chance you’ll consider bringing those back? :)
Kristin 07.10.2017
I wish I could as I loved writing them too! Right now I just have zero free time to surf the web – maybe when the boys are in school though! :)
Jenny 07.10.2017
I kind of thought that might be the case, totally understandable! Guess I’ll just have to spend more time on Pinterest :)
Donna 07.10.2017
YESSSSSSSS! Sooooo into this??????
Laura Wurzburger 07.10.2017
This looks delicious. I am on Day 15 of my whole 30 and was wondering I how you think it would taste without the honey?
Kristin 07.10.2017
Just fine!! :)
Katie 07.10.2017
Typos are something I can usually glance over, but there’s one that says panty staples instead of pantry staples that gave me a good chuckle and thought you might want to edit that. Feel free to delete this when done. Enjoy your blog and your recipes so much!
Kristin 07.10.2017
Oh boy – that’s kind of an important one, isn’t it?? ? Thanks so much for letting me know!