COCONUT CHICKEN CURRY 20-MINUTE

 COCONUT CHICKEN CURRY

  This quick and easy coconut chicken curry features colorful veggies and coconut milk for a creamy, flavorful curry dinner that's ready in just 20 minutes!

PREP TIME: 5 minutes COOK TIME: 15 minutes TOTAL TIME: 20 minutes

INGREDIENTS :

  1. 1 tablespoon coconut oil (or sub canola oil)
  2. 1 small onion, chopped
  3. 1 small red bell pepper, chopped
  4. 3 cloves garlic, minced
  5. 1 1/2 lbs. boneless, skinless chicken breast, cut into 1/2-inch cubes
  6. 1 teaspoon curry powder
  7. 1/2 teaspoon ground turmeric
  8. 3/4 teaspoon kosher salt
  9. 1/4 teaspoon black pepper
  10. 1 cup light coconut milk
  11. 1 tablespoon fresh ginger, minced
  12. 1 tablespoon cornstarch
  13. 1 cup green peas (thawed, if frozen)
  14. 1/4 cup peanuts, chopped (optional)
  15. 3 tablespoons chopped fresh cilantro (or parsley)
COCONUT CHICKEN CURRY
 COCONUT CHICKEN CURRY

FOR SERVING:

  • Steamed brown rice or basmati rice or cauliflower rice

INSTRUCTIONS :

  1. Heat oil in a pan over medium-high heat.
  2. Add onion and red pepper and sauté until tender, 4-5 minutes.
  3. Add garlic and sauté an additional 30 seconds.
  4. Add chicken and sprinkle the seasonings over the entire pan. Cook chicken 2-3 minute in pan.
  5. Add coconut milk and ginger and bring to a simmer. Reduce heat to medium and let simmer for 6-8 minutes, until chicken is cooked through.
  6. Place cornstarch in a small bowl and add about 3 tablespoons of liquid from the pan. Stir well with a spoon then transfer the mixture to the pan and stir well to help the sauce thicken.
  7. Stir in the peas and simmer for 1-2 more minutes, until warmed through.
  8. Serve curry hot over rice and top with chopped peanuts and cilantro.

NOTES :

  • I love serving this with peanuts and cilantro for great texture and a pop of freshness. You could omit the nuts or substitute cashews and use parsley, if desired.
  • You could spice this up by adding some red pepper flakes or cayenne pepper with the other spices or by serving it with some sriracha sauce drizzled on.
  • Not a fan of peas? You could substitute spinach if you’d like. Add it when the chicken is nearly cooked through and stir until just wilted.

NUTRITION INFORMATION: 

YIELD: 4 SERVING SIZE: 1

Amount Per Serving: CALORIES: 551TOTAL FAT: 19gSATURATED FAT: 9gTRANS FAT: 0gUNSATURATED FAT: 8gCHOLESTEROL: 145mgSODIUM: 576mgCARBOHYDRATES: 34gFIBER: 5gSUGAR: 5gPROTEIN: 60g

Other recipes Side Dishes : Here 
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