Coconut Curry Chicken is creamy, hearty, and very flavorful! This easy one-pan recipe will solve your cravings without going to the nearest Thai restaurant!
So, I ate at a Thai restaurant last weekend and the experience rekindled my love for curries! And so, I went home and recreated this dish. This is just one of the many Asian-inspired dishes that we love so much, like the Chinese Hot and Sour Soup, Instant Pot Mongolian Beef, and Chow Mein!
Coconut Curry Chicken is so rich and creamy that it is perfect served over some fluffy rice that soaks all that creamy goodness. The mixture of seasonings and spices yields a beautiful flavor profile making it appeal to an international audience, and making it popular around the globe.
The coconut milk gives it a sweetness that pairs well with the curry spices which you can alter if too overpowering for your taste. That is the beauty of home-cooking – being able to change up the recipe according to your own preference.
Do not be intimidated by the long ingredient list. Look closer and you will find that all you need is poultry, a couple of veggies, some aromatics, and the various spices that you might already have in your pantry.
It is a good thing that I love coconut milk and I keep a stash of it. If you do not have some, then, it is time to do a quick run to your grocery store and you should be able to find it. Don’t keep your other ingredients waiting and let’s start!
You can alter this recipe as suggested below:
Aside from naan bread, here are some recipes that go well with this dish:
Keep it in an airtight container and refrigerate for up to a week. You can reheat it on the stovetop or in the microwave.
Freezing will cause no issue with the coconut milk, but the texture of the veggies may change.
Cook time: 30 minutes
Total time: 45 mins