Coconut Curry Chicken
Coconut Curry Chicken is chock full of sweet, slightly spicy flavors and is the perfect warm, comforting meal for any night of the week. There's something for everyone to love with this tasty dish!
Servings: 8
Calories: 583kcal
Ingredients
- 3 teaspoons chili oil
- 1/2 onion minced
- 3 cloves garlic minced
- 3 teaspoons ginger minced
- 1 cup chicken broth add more as you go along to thin out if needed
- 3/4 teaspoon cumin
- 1/2 teaspoon turmeric
- 3/4 teaspoon paprika
- 1 teaspoon curry powder
- salt and pepper
- 4 carrots sliced
- 2 potatoes diced
- 1 cup frozen peas
- 2 (14 ounce) cans coconut milk about 4 cups
- 1 pound chicken chopped
- 1/4 cup cornstarch
- 1/2 cup vegetable oil
- 4 cups jasmine rice cooked
- 1/4 cup peanut sauce "House of Tsang"
- unsalted peanuts
- chopped green onions
Instructions
- Heat chili oil in a large skillet over medium heat.
- When oil is hot, add onion, garlic and ginger. Saute for about 45 seconds.
- Add chicken broth, cumin, turmeric, paprika, curry, and salt and pepper. Simmer for a few minutes, then stir in coconut milk.
- Bring to a boil, then reduce to a simmer for about 30 minutes.
- While curry sauce is simmering, cut the chicken into small pieces and coat with cornstarch. In a medium skillet, heat oil and saute chicken until cooked through. When fully cooked, remove and drain on paper towels.
- When curry sauce has finished simmering, add carrots, potato, peas and cooked chicken. Simmer for another 10-15 minutes, until veggies become tender.
- When serving, plate the rice and drizzle some of the peanut sauce over the top. Serve curry sauce around the rice or to the side. Garnish with peanuts and green onion.
Crock Pot Instructions
- Follow the instructions for preparing the curry up to the point of stirring in the coconut milk and bringing the curry to a boil. Instead of simmering for 30 minutes, add the curry to the crock pot, cover and set heat to high.
- Prepare the chicken as per instructions above and add to crock pot.
- Add potatoes and carrots to the crock pot and continue to cook on high for 2-3 hours. The vegetable should be al dente at 2 hours. At 3 hours the vegetables will be cooked soft.
- 15 minutes prior to serving, stir in the frozen peas.
- When serving, plate the rice and drizzle some of the peanut sauce over the top. Serve curry sauce around the rice or to the side. Garnish with peanuts and green onion.
Notes
- We love the big chunks of carrots and potatoes in this recipe along with crisp, vibrant peas, but you can add any vegetables you like! Some of our favorites are cauliflower, corn, tomatoes, red peppers, edamame or even green beans.
- This coconut curry chicken recipe may seem like an endless list of ingredients but they're all things you can find in your regular grocery store. For a milder sauce, use less spice than called for.
- Coconut Curry Chicken can easily be made in the Crock Pot! See the recipe card below for easy to follow instructions. Let the slow cooker do all the work and you can enjoy a delicious meal without any fuss.
- This recipe can be served alone in a bowl or over rice. We love to use jasmine rice for its delicious aroma and slightly sticky texture, but you could substitute any kind of rice you like.
Nutrition
Calories: 583kcal | Carbohydrates: 87g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 395mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5878IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg