Coconut Chicken Curry Recipe

Name: Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 Lbs. chicken, diced; salt and pepper; 1/2 onion, diced; 2 red peppers, diced; 2 cloves garlic, minced; 1 jalepeno, minced; 3 tablespoons indian curry powder; 1.5 cups chicken broth; 2 potatoes, cubed; 1 cup sliced carrots; 3/4 cup peas; 1 14 oz. can coconut milk; 2 cups jasmine rice

Servings: persons

2.5 Lbs. chicken, diced
salt and pepper
1/2 onion, diced
2 red peppers, diced
2 cloves garlic, minced
1 jalepeno, minced
3 tablespoons indian curry powder
1.5 cups chicken broth
2 potatoes, cubed
1 cup sliced carrots
3/4 cup peas
1 14 oz. can coconut milk
2 cups jasmine rice

1
Fully cook chicken in a large cast iron pan with olive oil, salt, and pepper.
2
Simultaneously, saute onion, peppers, garlic, and jalepeno in olive oil in a large cast iron dutch oven. When onions are becoming translucent, add curry powder, potatoes, carrots, and room temperature or warmer chicken broth.
3
This is a good time to start making the jasmine rice.
4
Cook for about 10 minutes, then add chicken from pan and coconut milk. Cook for 10 more minutes or until potatoes are done. Serve immediately over rice.

1087

kcal

Calories

Fat

100

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2.5 Lbs. chicken, diced, salt and pepper, 1/2 onion, diced, 2 red peppers, diced, and more.

Yes, Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken Curry

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