Description
A luscious and comforting dish featuring tender chicken simmered in velvety coconut milk with aromatic spices and herbs.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breast
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 2 tablespoons curry powder (or to taste)
- 1 teaspoon turmeric powder
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Optional: 1 tablespoon lime juice
- Optional: 1 cup spinach or kale, chopped
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it turns translucent – about 3–4 minutes.
- Toss in the minced garlic and ginger, stirring constantly for about a minute.
- Add the chicken thighs or breasts to the skillet, seasoning with salt, pepper, curry powder, and turmeric. Sear for about 5–7 minutes on each side until golden-brown.
- Pour in the entire can of coconut milk. Scrape the bottom of the pan to release flavorful bits. Add the sliced red bell pepper and any optional vegetables, then stir all together.
- Lower the heat and let simmer for about 20 minutes, allowing the chicken to soak up the rich flavors. Stir in lime juice if desired.
- Check that the chicken is cooked through. Shred it with forks in the pan or chop it into pieces.
- Serve the creamy chicken in bowls, garnished with fresh cilantro.
Notes
For healthier alternatives, consider using chicken breast, low-fat coconut milk, or adding more vegetables. This dish stores well and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg