Description
A quick and flavorful coconut curry chicken served over rice, perfect for a cozy weeknight dinner.
Ingredients
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 can (14 ounces) Full-Fat Coconut Milk
- 1 tablespoon Curry Powder
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated or minced
- 1 cup Bell Peppers, sliced (Any color)
- 1 cup Low-Sodium Vegetable Broth
- 2 cups Cooked Jasmine or Basmati Rice
- 1 handful Fresh Cilantro, for garnish
- 1 squeeze Fresh Lime Juice, for serving
Instructions
- Heat a large skillet over medium heat and add a splash of oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Stir in the bell peppers and cook for 2-3 minutes until slightly softened.
- Sprinkle curry powder over the mixture and stir to coat evenly.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a gentle simmer for about 10 minutes.
- While the curry simmers, prepare rice according to package instructions.
- Once the curry is ready, serve it over rice and garnish with fresh cilantro and a wedge of lime.
Notes
Use fresh ingredients for the best flavor. Adjust the spice level according to your taste. For a heartier meal, add more vegetables like spinach or carrots.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian