Easy Spicy Curried Coconut Chicken Recipe

Name: Easy Spicy Curried Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 1 can coconut milk; 1 large green bell pepper, sliced; 1 large white onion, sliced; 1/4 cup cornstarch; 2 tablespoons hot curry powder + 1 tsp; 2 tablespoons garlic powder + 1 tsp; 1 tablespoon tumeric + 1 tsp; 1 packet chicken bouillon; 1 tablespoon peanut oil; salt to taste; 1/2 cup flaked coconut; 2 tablespoons red pepper flakes in oil

Servings: persons

1 1/2 pounds boneless, skinless chicken thighs
1 can coconut milk
1 large green bell pepper, sliced
1 large white onion, sliced
1/4 cup cornstarch
2 tablespoons hot curry powder + 1 tsp
2 tablespoons garlic powder + 1 tsp
1 tablespoon tumeric + 1 tsp
1 packet chicken bouillon
1 tablespoon peanut oil
salt to taste
1/2 cup flaked coconut
2 tablespoons red pepper flakes in oil

1
Cut the thigh meat into smaller pieces and heat the oil in a large wok or saucepan. Put the chicken in the pan, sprinkle the spices over the pieces and toss to distribute them over the meat--cook over medium heat until chicken is lightly browned.
2
In a separate bowl, pour the coconut milk, cornstarch, and a teaspoon each of the spices and a little salt. Whisk until well-blended and set aside.
3
When the chicken is almost finished (about 10-15 minutes) toss in the bell pepper, onion, red pepper oil and coconut and stir well, for 5 minutes.
4
Whisk the sauce again, then pour it over the chicken and vegies in the pan, tossing the ingredients together gently to make sure the sauce covers everything. Cover and cook on medium for 10 minutes, checking that it does not stick. The sauce will thicken with cooking, so be careful! Watch that the peppers retain their form and crispness somewhat--you don't want mushy vegies! Serve with steamed rice ( saffron, white or a combo of both), fresh, sliced tomatoes and stir-fried bokchoy. Delicious!

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless chicken thighs, 1 can coconut milk, 1 large green bell pepper, sliced, 1 large white onion, sliced, and more.

Yes, Easy Spicy Curried Coconut Chicken 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.

That's it — enjoy your meal!

Easy Spicy Curried Coconut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions