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Chicken Coconut Curry

A creamy, spice-forward one-pot dish featuring tender chicken breast simmered in coconut milk with vegetables for a vibrant and balanced weeknight meal.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb (about 450 g) Chicken breast, diced
  • 2 tablespoons Curry powder
  • 14 oz (400 ml) full-fat Coconut milk
  • 2 cups, chopped Bell peppers (mixed colors)
  • 1 cup, trimmed and halved Green beans
  • 2 cups Cauliflower, small florets
  • 2 tablespoons fresh Lime juice
  • 1 tablespoon Chili sauce
  • 2 tablespoons Cooking oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add diced chicken and cook until browned.
  3. Stir in curry powder and cook for another minute.
  4. Pour in coconut milk and bring to a simmer.
  5. Add chopped bell peppers, green beans, and cauliflower.
  6. Cook until vegetables are tender and chicken is cooked through.
  7. Stir in lime juice and chili sauce.
  8. Season with salt and pepper to taste.
  9. Serve hot.

Notes

For a richer flavor, use full-fat coconut milk and adjust seasoning after simmering.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion Southeast Asian
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: chicken curry, coconut milk, easy dinner, weeknight meal, Southeast Asian cuisine