Are you looking for a quick and easy dinner recipe that will keep your taste buds happy? Look no further than our one-pot coconut curry chicken recipe! This dish is packed with flavor and can be on the table in under 30 minutes. Plus, with just one pot to clean up, it’s perfect for those busy weeknights when time is of the essence. So let’s dive into this delicious recipe and get cooking!
This one-pot coconut curry chicken recipe is quick, easy, and delicious! It’s the perfect weeknight meal that the whole family will enjoy. The best part is that it only takes one pot to make, so clean up is a breeze.
When it comes to curry, there are a lot of different ways to make it. This recipe is one of the quickest and most delicious ways to make coconut curry chicken. All you need is one pot and a few simple ingredients, and you’ll have a flavorful dish in no time.
This recipe is perfect for those busy weeknights when you don’t have a lot of time to cook. It’s also great if you’re looking for an easy way to impress your dinner guests. Coconut curry chicken is a dish that is both flavorful and elegant, yet it’s so simple to make.
So why not give this recipe a try? You won’t be disappointed.
Tips:
If you’re short on time but still want to make a delicious, home-cooked meal, this one-pot coconut curry chicken recipe is for you. Here are some pro tips to make the most of this dish:
– Use chicken thighs for more flavor. Chicken breasts will work in a pinch, but they won’t be as moist or flavorful.
– Sear the chicken before adding it to the pot. This will help it retain its juices and prevent it from drying out.
– Don’t skimp on the curry paste. A good quality paste will make all the difference in the flavor of the dish.
– Use full-fat coconut milk for a richer, creamier sauce. Light coconut milk will work in a pinch, but the sauce won’t be as rich or creamy.
– Add some green vegetables to the pot for extra nutrition. Spinach, kale, and green beans are all good options.
Conclusion & Recipe:
There are many one-pot recipes out there, but this one is definitely worth trying! It’s easy to make and only takes a few ingredients. Plus, it’s a great way to use up any leftover chicken you have. The end result is a delicious and healthy meal that the whole family will enjoy.
Coconut Curry Chicken
Ingredients
- 1 lb boneless skinless chicken breasts or thighs cut into 1-inch slices
- 3 cloves minced garlic
- 2 tbsp minced ginger
- 2 tsp ground-coriander
- 2 tsp yellow-curry-powder
- 3 Tbsp red curry-paste I use Thai Kitchen; adjust or increase according to your preference for spice levels.
- 1 tbsp lime juice
- 3 Tbsp Coconut-Oil Separated
- 1 large red-bell-pepper
- 1 can full-fat coconut milk NOT lite
- 1/2 medium yellow-onion
- 1 - 2 tbsp brown sugar
- 2 tsp fish-sauce optional
- 1/4 cup cilantro and/or basil diced
- Fine sea-salt freshly cracked pepper
- Serve with: Basmati rice cooked over/with naan bread and lime wedges
Instructions
- Start by prepping ingredients. Chop the garlic and ginger, then dice the onion. Next, peel the ginger with a vegetable peeler.
- The red bell pepper should be thinly sliced in long vertical strips. After that, slice these pieces horizontally.
- In a large skillet, heat 2 tablespoons coconut oil on medium-high heat. Add the onion and saute for about 3-5 minutes, or until they turn golden.
- Add the garlic and ginger. Mix everything well with the oil. Turn down the heat and add the curry powder, red curry paste and coriander. Stir often for 2-3 minutes, or until fragrant and lightly toasted.
- Turn the heat back to medium-high. Next, add 1 tbsp coconut oil and red pepper. After stirring for a while, add the pieces of chicken in bite-sized portions.
- Add pepper and salt to your liking (I use 1/2 teaspoon sea salt and 1 teaspoon pepper). Stir frequently for 4-5 minutes or until the chicken is golden brown on both sides.
- Add the coconut-milk, brown sugar, and lime juice. I use 1 tbsp. Stir until chicken is well cooked (juices run clear and it's reached 165degF). The curry will thicken slightly. Stir in the fish sauce if desired.
- Serve with naan bread or rice. Garnish your dishes with basil, cilantro or crushed cashews/peanuts. If desired, add lime wedges to both sides.