Description
When you’re craving something warm and hearty but don’t want to spend an hour cooking — this Chicken Coconut Curry delivers. Creamy, bold, and done in half an hour, it’s a high-protein dish that makes weeknight dinners (and leftovers) a whole lot better.
Ingredients
Units
Scale
CHICKEN
- 2 lb chicken breast, chopped into 1 inch cubes
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
CURRY
- 1tbsp (15 mL) canola oil
- 1 small onion, chopped
- 1tbsp (15 mL) Thai red curry paste
- 2 garlic cloves, minced
- 1 can (14 oz/540 mL)coconut milk
- 1 cup (250 mL) ready-to-use chicken broth
- 2 tbsp (30 mL) light brown sugar
- 1 tbsp (15 mL) fish sauce
- 1 tbsp (15 mL) soy sauce
- chopped cilantro leaves and stems
- green onion, thinly sliced
Instructions
- Preheat your oven to 425°F (220°C) and prepare a small baking sheet lined with parchment paper.
- In a medium bowl, toss the chopped diced chicken with curry powder, garlic powder, onion powder, salt and black pepper.
- Place the seasoned chicken evenly onto the prepared baking sheet and bake for 10 minutes.
- While the chicken is baking, heat oil over medium-high heat in a pot or pan.
- Add onion and sautee for 2 minutes.
- Stir in the red curry paste and garlic until well combined. Around 1 minute.
- Next stir in the chicken broth and coconut milk.
- Stir in the brown sugar, fish sauce and soy sauce. Bring to a boil, then reduce heat to medium. Simmer for 5 to 10 minutes to thicken the sauce slightly.
- Add the cooked chicken, cover and cook 5 minutes.
- Remove from heat and sprinkle chopped cilantro. Serve with hot cooked rice.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Main Course
- Cuisine: Asian, Thai