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This Coconut Curry Chicken is a 30-minute meal packed with loads of flavor, aroma, and just enough heat! Pair with a crispy and hoppy, Cold IPA and you may have just found your new favorite dinner duo!
This hearty dish will fill your home with mouth-watering aromatics and bold, succulent flavors. The curry powder is rich in flavor while the curry paste brings a spicy kick that's perfectly balanced by creamy coconut milk.
WHAT YOU'LL NEED (scroll to full ingredient list)
Yellow onion
Garlic
Ginger
Curry powder
Cumin
Garam masala
Ground coriander
Thai red curry paste
Red bell pepper
Coconut milk
Brown sugar
Lime
Chicken
DIRECTIONS
STEP 1: COOK CHICKEN
STEP 2: CHICKEN SPICES
Add the curry powder, cumin, garam masala, ground coriander, and red curry paste.
STEP 3: MAKE CURRY SAUCE
Transfer the fully cooked chicken to a bowl and set aside. Cook the onion over medium heat until translucent.
Add the garlic and saute until fragrant (15-20 seconds)
Add the bell pepper and saute for about one minute, then add the ginger
Stir in the coconut milk, brown sugar, and lime juice, and simmer for 10 minutes
STEP 4: COMBINE SAUCE & CHICKEN
Add the chicken back to the sauce and mix
STEP 5: SERVE
Optional - serve with basmati or white rice, lime wedges, naan, fresh cilantro, and a hoppy, Cold IPA.
INGREDIENTS
Makes 4-5 servings
2 lbs chicken breasts or thighs
Salt to taste
2 tsp yellow curry powder
1 tsp ground cumin
1.5 tsp garam masala
2 tsp ground coriander
1 TBSP Thai red curry paste
1/2 yellow onion
4 cloves garlic, minced
1-inch fresh ginger, minced
1 red bell pepper, julienned
1 can (14 oz) coconut milk (full-fat)
1 TBSP brown sugar
1 TBSP fresh lime juice (1/2 lime)
Optional - serve with basmati or white rice, lime wedges, and cilantro
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