Easy Coconut Chicken Curry

a plate of coconut chicken curry with white rice

Easy Coconut Chicken Curry

Coconut Chicken Curry is so good you'll lick your plate clean! This easy, flavor-packed chicken dinner recipe will be on the table in just 30 minutes.

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 355kcal

Ingredients

2 Tablespoons coconut oil divided
2 chicken breasts ~1lb, cut into bite-sized pieces
salt and white pepper
1 Tablespoon + 1 teaspoon curry powder divided
1 shallot chopped
1 teaspoon grated fresh ginger from a 1” piece of fresh ginger
2 cloves garlic pressed or minced
14 oz 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
chopped fresh cilantro
cooked white rice for serving

Instructions

Melt 1 Tablespoon coconut oil in a large skillet over medium-high heat. Add the chicken then season with salt, white pepper, and 1 teaspoon curry powder. Saute the chicken until cooked through then remove to a plate and set aside.
Turn the heat down to medium then melt remaining 1 Tablespoon coconut oil in skillet. Add the shallot then saute until tender, 2-3 minutes. Add the ginger and garlic then saute until fragrant, 1 minute. Add the coconut milk, coconut sugar, turmeric powder, remaining Tablespoon curry powder, salt, and white pepper then whisk until smooth.
Turn the heat up to high to bring the coconut milk to a simmer then add the broccoli florets. Cover the skillet with a lid then turn the heat down to medium and simmer for 2 minutes. Remove the lid then add the cooked chicken back into the skillet and continue to simmer until the broccoli is crisp-tender and the sauce has slightly thickened, 1-2 minutes. Squeeze in a bit of fresh lime juice then taste and add more salt and/or white pepper if necessary. Serve over cooked rice with lime wedges and chopped cilantro.

Nutrition