Toasted (And Toasty!) Coconut Curry Recipe

Name: Toasted (And Toasty!) Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2/3 cup dried coconut, finely shredded; 1 cup 2% milk; 1/2 cup low-sodium chicken broth (optional, can use more milk instead); 2 large sweet potatoes; 1 small head cauliflower; 2 medium yellow onions; 2 teaspoons chili powder; 1 teaspoon black pepper; 1/2 teaspoon ground cumin; 3/4 teaspoon turmeric; 4-5 ounces curry paste; 2 tablespoons olive oil; Dash nutmeg; 2 cups basmati rice

Servings: persons

4 boneless, skinless chicken breasts
2/3 cup dried coconut, finely shredded
1 cup 2% milk
1/2 cup low-sodium chicken broth (optional, can use more milk instead)
2 large sweet potatoes
1 small head cauliflower
2 medium yellow onions
2 teaspoons chili powder
1 teaspoon black pepper
1/2 teaspoon ground cumin
3/4 teaspoon turmeric
4-5 ounces curry paste
2 tablespoons olive oil
Dash nutmeg
2 cups basmati rice

1
["Heat a large pot on medium-low; add coconut and stir occasionally until the coconut toasts to a shade of caramel. Resist urge to eat handfuls of the coconut.", "While the coconut is toasting, cube the chicken breasts into 1"" chunks. Dump the toasted coconut into a bowl and add all of the dry spices to the pot; dry-roast the spices for about 30 seconds, until fragrant. Add olive oil and turn heat up to medium, then add in the chicken. Stir to coat all of the cubes with the spiced oil.", "While the chicken starts cooking, chop up your sweet potatoes, onion, and cauliflower. Whisk the curry paste into the milk (and broth, if using); add the coconut, veggies, and liquid to the pot -- in that order.", "Stir thoroughly, turn heat up a bit, and ignore for the next 35-40 minutes. If you're really OCD, you can stir it one more time in the middle.", "After the curry's been ignored for the first 15 minutes, pop the rice and 3 c. water in the rice cooker (I spice mine with a lavish amount of turmeric and cumin). Serve together!"]

720

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, 2/3 cup dried coconut, finely shredded, 1 cup 2% milk, 1/2 cup low-sodium chicken broth (optional, can use more milk instead), and more.

Yes, Toasted (And Toasty!) Coconut Curry falls under the Soups & Stews 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!

Toasted (And Toasty!) Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions