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.
Marjorie 09.08.2020
Hi Iowa girl eats! I made my first coconut chicken curry from you, it’s very delicious and not spicy. My husband, daughter and I have gluten free. We love to eat it and make again. Very delicious!
Nichole 05.04.2020
Hi, I’ve been trying to keep track of my calories to make sure I am eating enough. I was wondering if you knew how many calories are in this dish? Thank you
Leanne 02.16.2020
I’m very frustrated that I have been making this dish for the past two years (with success), and now the recipe has changed-no longer any cashews, no more chicken broth, the suggestion to use “lite” coconut milk, and there is an addition of turmeric. Maybe I should have printed the original instead of just adding to my Pinterest, but I am bumbling here on a Sunday night because this is not what I was expecting. I’m a decent enough cook to figure it out, but frustrating still.
By the way, the pic on my Pinterest board is still the old one: Cashew Chicken Coconut Curry. If you are going to significantly change a recipe, you should probably create an entirely new one to mitigate confusion.
Kristin 03.11.2020
Hi Linda. I understand that you are frustrated. The Cashew Chicken Coconut Curry recipe receives very few views which is why I redirected it to this one. That said, I’d be happy to provide the original recipe for you!
Cashew Chicken Coconut Curry
Ingredients:
2 Tablespoons olive oil
2 chicken breasts (about 3/4lb,) cut into bite-sized pieces
salt and pepper
4 garlic cloves, minced
1 Tablespoon minced fresh ginger
1/2 red onion, finely chopped
2 cups broccoli florets
1-1/2 Tablespoons curry powder
3/4 teaspoon sea salt, divided
pinch cayenne pepper (optional)
1 cup light or full fat coconut milk, depending on preferred thickness
1 cup chicken broth
1/2 cup roasted unsalted cashews
1/2 lime
For garnish: lime wedges, fresh basil and fresh cilantro
Directions:
1. Heat 1 Tablespoon olive oil in a large, deep skillet over medium heat then add chicken and season with salt and pepper. Saute until no longer pink, about 3-4 minutes, then remove to a plate and set aside.
2. Add remaining olive oil, garlic, ginger, onion, broccoli and a pinch of salt to the skillet then cook until slightly softened, stirring frequently, about 3-5 minutes.
3. Add curry powder and stir to coat, then add coconut milk and broth and stir. Season with 1/2 teaspoon sea salt and 1/4 teaspoon cayenne pepper for heat (optional).
4. Bring to a low boil and then reduce to simmer. Cook for another 4-5 minutes or until the liquid is reduced and slightly thickened. Add chicken back in then taste and adjust seasonings as needed, adding a little agave nectar or sweetener of choice to sweeten and offset heat if desired.
5. Just before removing from heat, add cashews and stir to coat. Then remove from heat, add the juice of half a lime and stir.
6. Serve over rice or with naan. For a lighter option, serve over cauliflower rice. Garnish with fresh basil and cilantro and remaining lime wedges.
Morgan 11.13.2020
Hi! Thank you for posting the original recipe. I also have been making that for years and love it – Ive made for family and many friends and they’ve all loved it too! The cashews just give it a lovely crunch and I cant get over that! I will say the new recipe looks great, too, but I have only used it as a template to remind myself of the original recipe. ? I did throw in some turmeric after reading the new recipe and that is pretty tasty! Ive used practically every vegetable in this soup and it always tastes great – especially with potatoes! ?Thanks for the inspiration!
BeckyB 11.25.2019
I made this last night, it is DELICIOUS!!! We are eating the leftovers right now for our breakfast/lunch! We will be making this often, SO EASY!!! I didn’t have broccoli so we used peas. Loved it but will make sure to try it next time with broccoli.
KK 07.11.2019
Re lite coconut milk. All it is is coconut milk diluted with water. So you are just getting 1/2 the product for the same price. Instead, use 1/2 a can of regular coconut milk with the broth. Then take the 1/2 can that’s left and put it in the freezer. It will last for months and you can use the other half the next time
Geoff 04.29.2019
How can I confirm if the Curry Powder is Gluten Free? I live in Australia and can’t include the state of Queensland on their site inquiry form… I can’t eat it unless it CLEARLY states, “Gluten Free”.
Kristin 04.30.2019
Hi Geoff! If the package doesn’t clearly state whether the product is gluten free, I would check the company’s website or call their contact number.
Courtney Ann Reid 02.13.2019
I used unsweetened coconut milk. Should i have used sweetened? It was really bland. I love all your other recipes so sad this wasn’t a hit for us. Let us know. I wanted to love it.
Kristin 02.13.2019
Hi Courtney! I’m so sorry to hear that! Is it possible that any of the ingredients were mis-measured? You were right in using unsweetened coconut milk. Did you use coconut milk from a carton instead of a can, perhaps?
Walter A Ahrens 10.14.2018
Simple and delicious. Didn’t have shallots so used scallions. Did not add any sugar. Didn’t have turmeric but don’t think I missed it. lol. Used more oil than suggested, also.
5 Things I’ve Been Loving Lately 09.23.2018
[…] was crazy about the Coconut Chicken Curry, though… It tasted kinda bland, but if I try it again I’m gonna double the amount of curry […]
Linda 04.09.2018
I made this last night and it was absolutely delicious!!! Definitely a keeper. So delicious.
Kelly Radzicki 03.26.2018
Thank you so much for sharing this delicious recipe!
Brooke 03.21.2018
Looks delicious!! Is it spicy??
Kristin 03.21.2018
Nope, not at all! You could saute chopped jalapenos if you want to add some spice.
Melissa 02.27.2018
GREAT!
Melissa 02.27.2018
Made this tonight and LOVED it. Used sugar snap peas instead of broccoli and it was great. (I’m a little broccoli’d out!). Thanks for another great recipe!
Judy Portonova 02.13.2018
Third time cooking this great recipe. So delish. Serve with chutney, raisins, black olives shredded coconut or whatever. Over rice or noodles.
Kristin 02.13.2018
Love the chutney idea!! I’ll definitely be borrowing that. ;) So glad you enjoy the dish so much!
Heather 02.06.2018
My family loves this! I had a sneaking suspicion that coconut rice would push it over the edge. I was right. It’s the perfect addition if you’re wanting a bit more of the coconut punch! I used jasmine rice, a bit of salt, sugar, and full fat coconut milk.
Rebecca R Christy 12.16.2017
I love this recipe, delicious and easy. I like to add various other veggies I have on hand too, like cauliflower and raw green beans. This recipe reminds me so much of my favorite dish at my favorite resort in Jamaica. Great job!
John I Jeyapaul 10.18.2017
We typically use onions and tomatoes to thicken the gravy. Dried cayenne peppers will make it explode with flavors :)
Lick Your Plate Coconut Chicken Curry - Blogger Bests 09.25.2017
[…] Be sure to click over to Iowa Girl Eats to read more about this Lick Your Plate Coconut Chicken Curry! […]
Hilary 09.05.2017
I made this tonight but subbed bell pepper and peas for the broccoli. Delicious and so quick and easy! This would be a great clean out the fridge kind of meal!