This creamy chicken curry is so easy and quick to make, perfect for “under 30-minute meals.”  When looking for a healthy, nutrient-dense meal that’s potentially quite filling, this coconut chicken curry fits the bill.  Accompany it with some rice, and you are good to go.

 

I am a full-time working mum but still, love to offer excellent quality and healthy meals to my family.  I can’t remember how many times this recipe has saved me.  The chicken breast is so tender and moist, and the sauce is so creamy and flavorful.  It is a guaranteed explosion in your mouth.

 

coconut chicken curry

 

Healthy Coconut Chicken Curry recipe

This recipe is also dairy-free and gluten-free, perfect for all with gluten and lactose intolerance.  How cool is that? By the way, you don’t need those unhealthy store-bought powders to make this creamy goodness, and I will show you how.

 

Is Chicken Curry Healthy For You?

This chicken curry is made with lean chicken, and simmered in flavorful coconut milk making it super healthy. 

Chicken breast is lean, healthy, and versatile, plus it contains vitamins, minerals, and protein that boost the nutritional value of your meals. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program. Chicken breast is also a very good source of selenium, phosphorus, vitamin B6, and niacin.

 

Coconuts are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol. They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells.

I always have some coconut milk at home to incorporate into my day-to-day cooking. Just make sure that the brand you are using has all natural ingredients or make your own at home.

 

Bell peppers are a rich source of vitamin C, containing 97% of the daily requirement. Most noteworthy are red bell peppers which have more vitamin C content than green or yellow bell peppers.

 

Chicken Breast For A Quick Chicken Curry Recipe

Skinless chicken breast is fantastic.  It guarantees a quick and healthy meal on those busy days and that is where this creamy coconut chicken curry comes in.

 

coconut chicken curry

 

Cooking Chicken Breast For Chicken Curry

As  mentioned above, chicken breast is very lean which means that it will dry fast if cooked the wrong way. 

Therefore the best way to cook chicken for chicken curry is to first season, then sear it in oil in a hot pan until browned and cooked through.

Also, it is important to drain it from the pot and add it back when the sauce has fully cooked.  This way, the chicken remains soft, tender, and juicy.

Be careful not to overcrowd your pan; if you add too much chicken at once, the chicken will steam instead of brown.

 

coconut chicken curry

 

What Goes In Coconut Chicken Curry

  • Chicken breast or skinless boneless chicken thighs 
  • Coconut milk
  • Onion
  • Tomatoes
  • Paprika
  • Salt to taste
  • Coriander powder
  • Paprika powder
  • Curry powder
  • Chili powder OR Chili flakes
  • Cumin powder
  • Cooking oil 
  • Garlic-ginger paste
  • Chopped coriander (substitute with parsley leaves)

 

Making Coconut Chicken Curry

FIRST: Wash the chicken thoroughly under running water and pat-dry with disposable kitchen towels.  Cut the chicken breast in bite-size pieces.

SECOND: Heat oil in a large skillet over medium heat. Brown the chicken for about 5  minutes and season with salt to taste.  After that, drain the chicken breast from the pot onto a plate and set aside.

THIRD: In the same pot, sauté onions till golden brown.  Add garlic-ginger paste and sauté till fragrant. 

FOURTH: Add chopped tomatoes AND seasoning and fry till nicely broken down and cooked; about 10 minutes. 

FIFTH:  Add the coconut milk and bell peppers, cover the skillet and simmer on low heat for 5 minutes.  After that, add back the cooked chicken, and simmer for 1 minute.  

 

How To Serve Chicken Curry

Serve this coconut chicken curry with rice or even chapati but you can use any accompaniment of your choice.

 

 

 

How To Store and Freeze Leftovers

To Refrigerate, transfer chicken curry to an air-tight container and store immediately in the fridge for up to 4 days. 

To freeze, transfer to a freezer-suitable air-tight container and freeze for up to 3 months. 

 

Use Glass Containers For Leftovers

It is healthier to use glass containers to keep leftovers since they give no residues to food.  If using a glass container, make sure it is freezer-suitable as other glass containers my crack when frozen.

 

 

Reheating Leftovers 

To Microwave: Transfer the chicken curry to a microwave safe plate. Warm it in the microwave for 5 minutes and make sure it is piping hot.

To Reheat in Saucepan:  Transfer chicken curry in a sauce pan. Cover tightly and heat on medium-low till piping hot; about 5 minutes. 

coconut chicken breast
Print Pin
5 from 1 vote

Chicken Curry Recipe

This coconut chicken curry is so easy and quick to make, perfect for “under 30-minute meals.”  When looking for a healthy, nutrient-dense meal that's potentially quite filling, this coconut chicken curry fits the bill.  Accompany it with some rice, and you are good to go.
Course Main Course
Cuisine Global
Keyword chicken curry, curry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Jayne Rain

Ingredients

  • 500 g skinless chicken breast (diced in bite-size pieces)
  • 1 large onion (finely diced)
  • 2 ripe plum tomatoes (finely diced)
  • 1 tsp coriander powder
  • 400 ml coconut milk
  • 1/2 tsp paprika powder
  • 1 tsp curry powder
  • 1/2 tsp cumin powder
  • 4 tbsp cooking oil
  • 1/4 tsp chili powder OR chili flakes (add more if you like the heat)
  • 1 tsp garlic-ginger paste
  • 1/2 cup chopped coriander
  • Sea salt to taste
  • 2 bell peppers (cut in strips)

Instructions

  • Wash the chicken thoroughly under running water and pat-dry with disposable kitchen towels.  Cut the chicken breast in bite-size pieces.
  • Heat oil in a large skillet over medium heat. Brown the chicken for about 5  minutes and season with salt to taste.  After that, drain the chicken breast from the pot onto a plate and set aside.
  • In the same pot, saute onions till golden brown.  Add garlic-ginger paste and saute till fragrant. 
  • Add chopped tomatoes AND seasoning and fry till nicely broken down and cooked; about 10 minutes. 
  • Add the coconut milk and bell peppers, cover the skillet and simmer on low heat for 5 minutes.  After that, add back the cooked chicken, and simmer for 1 minute.  

Notes

 
Make sure your store-bought coconut milk has all natural ingredients.  Namely, coconut and water. 
Use any other vegetables, for example, Broccoli, carrots and so on. 
 

If you love this coconut chicken curry recipe, leave me a comment and STAR rating and share your thoughts.  I would love to hear from you 🙂

 

Also, follow me on Facebook and Instagram.

 

jayne rain signature

Tagged , , ,