Coconut Chicken Curry
When it comes to cozy weeknight dinners, Coconut Chicken Curry is a dish that hits all the right notes. With its rich, creamy coconut milk, tender chicken, and fragrant spices, it’s a comforting meal that transports you straight to a tropical paradise. Perfectly paired with fluffy basmati rice, this dish is not only delicious but also easy to whip up in under an hour. Let’s dive into why this recipe has become a staple in my kitchen.
Why It’s My Go-To
This Coconut Chicken Curry is my go-to for several reasons. Firstly, it’s incredibly satisfying and packed with flavor. The combination of coconut milk and curry powder creates a luscious sauce that clings beautifully to the chicken. Secondly, it’s versatile! You can easily customize it based on what you have on hand. Lastly, it’s a one-pot wonder, which means fewer dishes to wash afterward—a definite win in my book!
What We’re Using
For this recipe, you’ll need the following ingredients:
- 2 tablespoons olive oil – for sautéing.
- 1 medium yellow onion, diced – adds sweetness and depth.
- 1 cup chopped dried apricots – gives a hint of sweetness and chewy texture.
- 1 pound boneless skinless chicken breasts, cut into 1/2 inch slices – the main protein source.
- 3 cloves garlic, minced – enhances the flavor profile.
- 1 tablespoon grated ginger – adds warmth and spice.
- 1 (14 ounce) can full-fat coconut milk – creates the creamy base.
- 1-2 tablespoons curry powder – the star seasoning of this dish.
- 6 baby bok choy, washed, ends trimmed, and thinly sliced – for a pop of color and crunch.
- 1 cup minced cilantro – for freshness and garnish.
- 2 cups basmati rice, cooked – the perfect base for serving.
- 1/2 cup chopped almonds – for an added crunch.
Essential Tools for Success
To make your cooking experience smooth and enjoyable, here are some essential tools you’ll need:
- Large skillet or Dutch oven – for cooking the curry evenly.
- Wooden spoon – for stirring and mixing.
- Measuring cups and spoons – to ensure accuracy in your ingredients.
- Knife and cutting board – for chopping your veggies and chicken.
- Rice cooker or pot – to prepare the basmati rice perfectly.
Coconut Chicken Curry: From Prep to Plate
Now, let’s get into the nitty-gritty of preparing this delicious Coconut Chicken Curry.
Step 1: Sauté the Aromatics
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. This will form the aromatic base of your curry.
Step 2: Add the Chicken
Once the onion is softened, add the chicken slices to the skillet. Cook until they are browned on the outside, about 5-7 minutes. Ensure the chicken is cooked through by checking that it is no longer pink in the center.
Step 3: Mix in the Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. This step really elevates the flavor of your curry.
Step 4: Incorporate the Coconut Milk
Pour in the full-fat coconut milk and sprinkle in the curry powder, stirring well to combine. The coconut milk will create a rich, creamy sauce that envelops the chicken.
Step 5: Add Dried Apricots and Bok Choy
Mix in the chopped dried apricots and the sliced baby bok choy. Allow the mixture to simmer for about 10 minutes, so the flavors meld together and the bok choy wilts down.
Step 6: Finish with Cilantro and Almonds
Just before serving, stir in the minced cilantro and top with chopped almonds for that delightful crunch.
Step 7: Serve Over Rice
Serve your Coconut Chicken Curry over cooked basmati rice. This creamy curry pairs perfectly with the fluffy rice, making each bite a pleasure.
Holiday & Seasonal Touches
To make your Coconut Chicken Curry even more special during the holidays or specific seasons, consider these touches:
- Spiced Nuts – Use spiced nuts instead of plain almonds for an added festive crunch.
- Seasonal Vegetables – Swap in seasonal vegetables like butternut squash or sweet potatoes during fall.
- Fresh Herbs – Add fresh mint or basil in addition to cilantro for a burst of flavor.
- Fruit Chutney – Serve with a side of fruit chutney to add a sweet contrast.
Behind the Recipe
The inspiration for this Coconut Chicken Curry came from a love for vibrant, flavor-packed dishes. I wanted to create a meal that not only comforts but also brings a bit of adventure to the dinner table. The use of dried apricots adds a unique sweetness that complements the spices beautifully. This dish has become a family favorite, and I hope it finds a special place in your home as well!
Save for Later: Storage Tips
If you find yourself with leftovers, here’s how to store your Coconut Chicken Curry:
- Allow the curry to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
- To freeze, place in a freezer-safe container and enjoy within 3 months. Thaw in the refrigerator overnight before reheating.
Troubleshooting Q&A
What can I do if my curry is too thick?
If your curry turns out thicker than you’d like, simply add a bit of water or additional coconut milk to reach your desired consistency. Stir well and heat through.
How can I adjust the spice level of my curry?
To increase the spice level, add more curry powder or a pinch of cayenne pepper. If you prefer a milder flavor, reduce the amount of curry powder or omit it entirely.
Can I use other proteins besides chicken?
Absolutely! This curry works well with shrimp, tofu, or even chickpeas for a vegetarian option. Adjust cooking times as needed for different proteins.
What should I serve with Coconut Chicken Curry?
While basmati rice is the classic pairing, you can also serve it with naan bread or a side of steamed vegetables for a complete meal.
Don’t Miss These
- Honey Garlic Chicken – A sweet and savory delight!
- Green Chili Chicken Soup – A spicy twist for soup lovers.
- Saucy Peanut Noodles With Chicken – A creamy noodle dish that’s hard to resist.
Serve & Enjoy
Now that you have your Coconut Chicken Curry ready, it’s time to dig in! Serve it warm, garnished with extra cilantro and almonds if desired. Gather around the table, and enjoy the delightful flavors that come together in this dish. Whether it’s a weeknight meal or a gathering with friends, this curry is sure to impress and satisfy. Happy cooking!
Coconut Chicken Curry
Ingredients
Equipment
Method
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Once the onion is softened, add the chicken slices to the skillet. Cook until they are browned on the outside, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Pour in the full-fat coconut milk and sprinkle in the curry powder, stirring well to combine.
- Mix in the chopped dried apricots and the sliced baby bok choy. Allow the mixture to simmer for about 10 minutes.
- Just before serving, stir in the minced cilantro and top with chopped almonds.
- Serve your Coconut Chicken Curry over cooked basmati rice.
Notes
- Allow the curry to cool completely before storing in an airtight container.
- Store in the refrigerator for up to 3 days.
- To freeze, place in a freezer-safe container and consume within 3 months.
