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Homemade Coconut Chicken Curry photo

Coconut Chicken Curry

This Coconut Chicken Curry is a creamy, flavorful delight! Experience tropical flavors in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing
  • 1 medium yellow onion diced
  • 1 cup chopped dried apricots gives a hint of sweetness
  • 1 pound boneless skinless chicken breasts cut into 1/2 inch slices
  • 3 cloves garlic minced
  • 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 pieces baby bok choy washed, ends trimmed, and thinly sliced
  • 1 cup minced cilantro for freshness and garnish
  • 2 cups basmati rice cooked
  • 1/2 cup chopped almonds for an added crunch

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Rice cooker or pot

Method
 

  1. 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.
  2. Once the onion is softened, add the chicken slices to the skillet. Cook until they are browned on the outside, about 5-7 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Pour in the full-fat coconut milk and sprinkle in the curry powder, stirring well to combine.
  5. Mix in the chopped dried apricots and the sliced baby bok choy. Allow the mixture to simmer for about 10 minutes.
  6. Just before serving, stir in the minced cilantro and top with chopped almonds.
  7. 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.