First and foremost, I REALLY need to learn to remember to take photos while cooking, because you guys are gonna start thinking I’m just making these recipes up! I promise you, though, this one is LEGIT.
I stumbled on this recipe a little over a year ago + it’s since become a staple in our house because a) it’s delicious, b) it’s easy, and c) it’s coconut chicken curry — duh. I’ve made my own changes eventually, and what I’ve got left is definitely a winner (
winner chicken dinner)!
….. I’m so not-funny sometimes, I question what I did with everything I learned from the comedy classes I took.
ANYWAY — enough of my rambling, here’s the recipe!
Coconut Chicken Curry
- 2 chicken breasts
- 2 tbsp curry powder
- 1 tbsp sugar
- 8 oz tomato paste
- 1 can coconut milk
- 1 tbsp olive oil
- 1 clove garlic
- 1 onion
- 1 red pepper
- 1 cup basmati rice
- 1/2 cup frozen peas
- 1 tbsp cornstarch
- Gather all of your ingredients and prepare: chop up the onion, garlic, red pepper + chicken breast, have your spices on hand and ready to go, pre-measure your rice, and open your cans. TRUST ME — this makes cooking so much easier!
- Heat a decently deep pan with 1 tbsp of olive oil on medium-high. When the pan is hot, throw in your chicken and 1 tbsp of curry powder.
- When your chicken is cooked, transfer to a plate/bowl/whatever (seriously, just get it out of the pan!), and lower the heat to low-medium. Add in your onions, garlic + pepper and cook until they’re softened.
- Once your veggies are cooked, put the chicken back in + add your can of coconut milk, tomato paste, 1 tbsp curry powder, 1 tbsp sugar, and 1 tbsp cornstarch. You’re going to want to allow this to simmer + thicken on a low heat.
- While your coconut curry is simmering, cook your rice + serve when ready! Add in the frozen peas in the final few minutes — you don’t want them overcooking! PS. The longer the curry sits, the more flavourful it becomes!
It’s seriously SUCH an easy recipe, and you can totally put your spin on it! Don’t like peas? No problem — don’t add them! Prefer dark meat? Just use boneless, skinless thighs instead of breasts! I love recipes with so much versatility!
The best part is, that my boyfriend HATES coconut — flavour, texture, smell.. anything + everything coconut is NO BUENO for him. BUT!! He LOVES this! It doesn’t taste coconut-ty, it’s just creamy and delicious and that curry kick is freaking amazing!
If you go ahead and make the recipe let me know what you think! Post your photos in my VIP group (and don’t pretend you don’t take photos of your dinner cause we allllll do it)!