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Coconut Chicken Curry

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 30 min
  • $$
Gatheredtable
adapted from Leon: Naturally Fast Food by Henry Dimbleby

Ingredients

  • 1 onion, chopped
  • 2 large carrots, chopped into small rounds
  • 1/2 cup fresh cilantro, chopped
  • 1 1/2 pounds boneless skinless chicken breasts, sliced into small strips
  • 1 1/2 cups frozen peas
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons tikka masala paste
  • 1 (15 ounce) canned coconut milk
  • 1/2 teaspoon sea salt, to taste

Directions

Prep: 1. Slice onion, carrots, cilantro, and chicken. 2. Defrost peas in bowl of hot water. Make: 1. Heat olive oil in a skillet with a lid. 2. Add onions and sauté for about 1 minute over medium-high heat. 3. Add chicken; cook until done (about 10 minutes), stirring frequently. 4. Add masala sauce, coconut milk, peas, and carrots, and simmer for about 5-10 minutes. 5. Season with sea salt to taste. To serve, sprinkle chopped fresh cilantro on top. Note: For a richer flavor, use 2 tablespoons olive oil and 2 tablespoons butter.

Notes

I always order chicken coconut curry in restaurants but never thought I could make a decent version of it at home. This is easy and was an instant family favorite the first time.

Goes great with these recipes

Basmati Rice
Sesame Ginger Bok Choy
Basic Rice Noodles
Sauteed Sugar Snap Peas
Sesame Broccoli
Simple Quinoa
Asian Cucumber Salad
Bok Choy with Garlic and Ginger
Lettuce Salad
Brown Rice
Steamed Carrots
Basic White Rice
Everyday Green Beans
Simple Green Salad

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