Print Recipe

Coconut Chicken Curry

A really delicious "throw it all together" kind of dinner that takes 20 minutes to prep + make + will blow your MIIIIIND with flavour! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Keyword: coconut, curry
Servings: 2 people


  • 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!