Coconut Curry Chicken

Creamy golden coconut curry chicken in a rustic cast iron skillet with colorful bell peppers visible, served alongside fluffy white rice in white bowls, garnished with fresh green cilantro and placed on a wooden table with warm lighting

25 minutes

4 servings

Easy

Gluten-FreeDairy-FreeHigh-ProteinOne-Pan Meal

Ingredients

2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)

1 can (14 oz) coconut milk

1 medium onion (diced)

3 cloves garlic (minced)

1 tablespoon fresh ginger (grated)

2 tablespoons curry powder

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 can (14.5 oz) diced tomatoes

1 red bell pepper (sliced)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons brown sugar

1/4 cup fresh cilantro (chopped)

Cooked rice for serving

Nutrition Facts

Per 4 servings

Calories485 kcal

Protein38 g

Carbohydrates18 g

Fat28 g

Fiber4 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Sauté Aromatics and Spices

Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in curry powder, cumin, and turmeric, cooking for 30 seconds until the spices are aromatic and well combined.

Pro Tip:

Toast the spices briefly to release their full flavor and prevent them from tasting raw

Diced onions cooking in oil with garlic, ginger, and golden spices in a large skillet

Brown the Chicken

Add the chicken pieces to the skillet and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides and nearly cooked through. The chicken doesn't need to be fully cooked at this stage as it will finish cooking in the sauce.

Pro Tip:

Don't overcrowd the pan - cook in batches if necessary for proper browning

Bite-sized chicken pieces browning in the spiced onion mixture

Add Coconut Milk and Vegetables

Pour in the coconut milk and diced tomatoes with their juices. Add the sliced red bell pepper and brown sugar. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 10-12 minutes until the chicken is fully cooked and the sauce has thickened slightly.

Pro Tip:

Stir the coconut milk well before adding as it may have separated in the can

Creamy golden curry sauce with chicken and red bell peppers simmering in the skillet

Finish and Serve

Taste and adjust seasoning with additional salt, pepper, or curry powder as needed. Remove from heat and stir in half of the fresh cilantro. Serve immediately over cooked rice, garnished with the remaining cilantro. This curry pairs beautifully with naan bread or crusty dinner rolls.

Pro Tip:

Let the curry rest for 2-3 minutes before serving to allow flavors to meld together