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This Coconut Curry Chicken is a comforting, flavor-packed meal. Serve this curry infused chicken with cauliflower and red bell pepper over rice for a super satisfying dinner.
I was lucky to have a Mom who developed an interest in cooking things that you didn’t find on most of the dinner tables in the homes around us. Don’t get me wrong, there was plenty of pot roast, stuffed bell peppers, tacos, steak and potatoes, typical fare for 1970’s America, but occasionally a Filipino dish called pansit would show up on our table or she would painstakingly put together a pan of baklava for dessert. The demographic of our area has changed greatly over the course of my life. My kids have had the great fortune to grow up in an area of great diversity, and as a result, have developed some pretty sophisticated palates. They have eaten all kinds of cuisine cooked in the homes of their friends, and at local restaurants, that I would have never had access to when I was their age. You know what this means? It means I get to play in the kitchen and they’ll pretty much eat anything I throw their way. Bonus!
This curry dish is a bit of a departure from the norm for us and a big hit with all my boys. Curry is just pure comfort food. The aroma and flavor is unmistakable and absolutely wonderful.
Here’s what you’ll need – vegetable oil, salt, pepper, curry powder, onion, red bell pepper, minced garlic, boneless skinless chicken breasts, a can of lite or regular coconut milk, a can of diced tomatoes, tomato sauce, sugar, cauliflower. Also grab some crushed red pepper and white rice (just pretend they are up there).
Dice up your onion, julienne strip up your red bell pepper, and floret up your cauliflower.
Cut your chicken into bite size pieces.
I have made this recipe using both regular and lite coconut milk and I’m here to tell ya, it doesn’t make a difference. Lite coconut milk has far less fat and calories and considering how much fat and calories have been consumed by all of us over the course of the holidays, I’m definitely going the lite route.
Start off by heating your olive oil in a large pan and add the curry powder. Cook and stir just till browned, being careful not to let it burn.
Mmmm, curry oil. The aroma of this stuff is incredible and I should warn you, it will stick around for awhile. Anyone who comes in your door for the next 24 hours is going to demand that you warm some of this stuff up for them. That is, if you have any leftovers.
Add your onion and bell pepper to the curry oil and cook and stir for just a couple of minutes.
In goes the garlic.
Add the chicken and let it cook till it is no longer pink in the middle, about 10 minutes or so.
The coconut milk.
The diced tomatoes.
The tomato sauce.
The sugar and the crushed red pepper.
And, finally, the cauliflower florets. Increase the heat to medium high. As soon as it comes to a boil, reduce the heat and let it simmer for about 30 to 40 minutes while you cook up some white rice, and…
Voila! Bask in the glory that is Coconut Curry Chicken.
Coconut Curry Chicken
Ingredients
- 3 tablespoons vegetable oil
- salt and pepper, to taste
- 2 tablespoons curry powder,
- 1/2 onion, diced
- 1 red bell pepper, cut into julienne strips
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 14 ounces lite or regular coconut milk
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons sugar
- 2 cups cauliflower florets
- 3 cups cooked white or brown rice, prepared according to package directions
Instructions
- Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Allow to brown but don't allow it to burn. Stir in onions and red bell pepper, and cook for 2 minutes. Add garlic and cook for 1 more minute. Add chicken, tossing lightly to coat with curry oil. Season with salt and pepper, to taste. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper into the pan, and stir to combine. Add cauliflower. Increase heat to medium high and cook until mixture just comes to a boil. Reduce heat to medium low and simmer, uncovered, stirring occasionally, approximately 30 to 40 minutes.
- Serve over rice.
Nutrition
Adapted from Allrecipes
J Fogel says
I am allergic to tomatoes. Is there something I can use in its stead?
Valerie says
I’d probably have to recommend you search for a curry that is not tomato based. There are some out there. Best of luck!