Creamy Coconut Curry Chicken
Dive into a bowl of bliss with our luscious one-pot creamy coconut curry chicken! In just 30 minutes, you'll whip up tender chicken simmered in a rich coconut milk sauce, bursting with vibrant spices and fresh veggies. Perfect for a cozy weeknight dinner, this dish is your ticket to a flavorful escape!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- an onion
🥩Meat & Seafood(1)
- chicken thigh (454 g)can also use chicken breast
🫙Pantry Staples(3)
- coconut milk (240 ml)
- a drizzle of olive oil
- hot rice (480 ml)
🧂Spices & Seasonings(6)
- black pepper
- curry powder
- garlic powder
- paprika
- salt
- a little bit of turmeric
📦Other(1)
- Japanese curry cube
👨🍳 Instructions
- 1
Season chicken with paprika, garlic powder, a little bit of turmeric, curry powder, salt and black pepper, and a drizzle of olive oil. Massage well and pan fry the chicken for seven minutes on each side, remove and set aside.
- 2
In the same pan, add an onion and garlic, sauté for two to three minutes, then add in coconut milk and Japanese curry cube. Mix well and simmer for two minutes, then add in hot rice and sliced chicken.
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Coconut Curry Chicken
Dive into a bowl of bliss with our luscious one-pot creamy coconut curry chicken! In just 30 minutes, you'll whip up tender chicken simmered in a rich coconut milk sauce, bursting with vibrant spices and fresh veggies. Perfect for a cozy weeknight dinner, this dish is your ticket to a flavorful escape!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- an onion
🥩Meat & Seafood(1)
- chicken thigh (454 g)can also use chicken breast
🫙Pantry Staples(3)
- coconut milk (240 ml)
- a drizzle of olive oil
- hot rice (480 ml)
🧂Spices & Seasonings(6)
- black pepper
- curry powder
- garlic powder
- paprika
- salt
- a little bit of turmeric
📦Other(1)
- Japanese curry cube
👨🍳 Instructions
- 1
Season chicken with paprika, garlic powder, a little bit of turmeric, curry powder, salt and black pepper, and a drizzle of olive oil. Massage well and pan fry the chicken for seven minutes on each side, remove and set aside.
- 2
In the same pan, add an onion and garlic, sauté for two to three minutes, then add in coconut milk and Japanese curry cube. Mix well and simmer for two minutes, then add in hot rice and sliced chicken.