Coconut Chicken Curry!
A deliciously easy and simple weeknight dinner idea that I keep making again and again - this coconut chicken curry is SO GOOD!
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Servings: 6 portions
Ingredients
- 2 tbsp coconut oil
- 1 onion (sliced)
- 2 peppers (sliced)
- 600 g chicken breast (cubed)
- 4+ garlic cloves (finely chopped)
- 2 tbsp ginger paste (or fresh ginger grated)
- 2 tbsp red curry paste
- 1 tbsp medium curry powder
- 1 tbsp turmeric
- 1 tsp ground coriander
- salt and pepper
- 400 ml chicken stock
- 1 tin coconut milk (400ml)
- 2 tbsp brown sugar
- 2 tbsp lime juice
Instructions
- Add the coconut oil to a medium-large pan and melt
- Add the sliced onion and fry for a couple of minutes to start to soften
- Add the sliced peppers and fry for another couple of minutes
- Add the cubed chicken, and begin to fry and cook through
- Add the garlic, ginger, and red curry paste
- Add the curry powder, turmeric and ground coriander
- Season with salt and pepper to taste, and fry and mix in and continue to cook the chicken
- Add the chicken stock and coconut milk and bring the mixture to a simmer
- Add the brown sugar, and lime juice, and continue to simmer and thicken until the chicken is cooked through
- Serve how you like - I use coconut rice, broccoli, some chopped cashews and coriander
Notes
A recipe like this can easily be adapted to flavours that you prefer with more of less on the spices, or using different vegetables or proteins for example.
This coconut chicken curry is best served fresh, but does last in the fridge for 3 days and can be reheated.
This curry can freeze for 3+ months. I usually portion it into servings, and then defrost what I need!