Coconut Curry Chicken

5 from 3 votes

Curry infused chicken cooks in a rich and creamy tomato-based sauce until fork tender. This easy Coconut Curry Chicken recipe with cauliflower and red bell pepper is the ultimate comfort food!

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: Asian, Indian

Servings: servings

Calories: 500kcal

Author: Valerie Brunmeier

Ingredients

3 tablespoons vegetable or canola oil
2 tablespoons curry powder
½ yellow onion diced
1 red bell pepper seeded and cut into julienne strips
1 tablespoon minced garlic
2 pounds boneless skinless chicken breasts, cut into ½-inch chunks
1 teaspoon salt
½ teaspoon freshly ground black pepper
14 ounces canned coconut milk
14.5 ounces canned diced tomatoes regular or fire-roasted
16 ounces tomato sauce
2 tablespoons sugar
½ teaspoon crushed red pepper flakes or to taste
2 cups small cauliflower florets about half a head of cauliflower
3 cups cooked white or brown rice prepared according to package directions

Optional For Serving

cilantro leaves, plain Greek yogurt, lime wedges

Instructions

Add the oil to a Dutch oven or large, deep sauté pan and place over MEDIUM heat. Add the curry and cook, stirring, for two minutes, to toast the curry. Allow the curry oil to brown but lower the heat, if needed, so that it doesn't burn. Stir in the onions and red bell pepper, and cook, stirring, for 2 minutes. Add the garlic and cook for 1 more minute. Add chicken, tossing lightly to coat with the curry oil. Season with salt and pepper, to taste. Cook for 7 to 10 minutes, or until chicken is cooked through and juices run clear.
Add the coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper to 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 LOW and simmer, uncovered, stirring occasionally, approximately 30 to 40 minutes, or until cauliflower and bell pepper are tender.
Serve over rice.

Nutrition