One-Pot Curried Coconut Chicken
A quick, one-pot curry with tender chicken simmered in coconut milk and warm spices.
Equipment
- Large skillet or saucepan
- Knife
- Cutting Board
- Measuring Spoons
- Measuring cup
- Spoon or spatula
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized cubes
- 2 tablespoons curry powder use yellow for milder or red for spicier
- 3 cloves garlic finely minced
- 1 white onion cut into strips
- 13.5 ounces lite coconut milk 1 can
- 1 red bell pepper seeded, stemmed and cut into strips
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 1/2 tablespoons coconut palm sugar or honey
Instructions
- Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-low heat.
- Add the sliced white onion and red bell pepper, sprinkle with 1/4 teaspoon of the salt, and sauté, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
- Stir in the curry powder, ground turmeric, and minced garlic until fragrant, about 30 seconds.
- Add the cubed chicken and cook, stirring occasionally, until the pieces are lightly golden on the outside, about 3 minutes.
- Pour in the can of lite coconut milk and add the coconut palm sugar (or honey) and the remaining 1/4 teaspoon salt; stir to combine.
- Increase heat to high and bring the mixture almost to a boil, then reduce heat to low and simmer until the chicken is cooked through and the sauce has slightly thickened, about 10 minutes.
- Taste and adjust seasoning if desired, then serve the curry over brown rice or your preferred side.
Notes
- Use yellow curry powder for a milder flavor or red for more heat.
- Light coconut milk keeps the sauce lighter but full-fat will yield a richer curry.
- Cut chicken into uniform pieces for even cooking.
- Sauté vegetables until soft to build more flavor.
- Sweetener can be adjusted to taste.