Description

This Coconut Curry Chicken recipe features tender chicken breasts simmered in a rich and creamy coconut milk curry, enhanced with yellow curry powder and red curry paste. Combined with hearty carrots and potatoes, it’s a comforting and flavorful dish perfect for weeknight dinners or gatherings.

Ingredients

Units Scale

Curry Base

1 tablespoon vegetable oil
1/2 yellow onion, diced
2 cloves garlic, minced

Protein and Vegetables

1 pound chicken breasts, cut into 1-inch cubes
3 carrots, cut into 1/4-inch slices
2 russet potatoes, peeled and cut into 1-inch cubes

Spices and Sauces

3 tablespoons yellow curry powder
1 1/2 tablespoons red curry paste
1 (14-ounce) can full-fat coconut milk
3 cups low-sodium chicken broth (or vegetable broth)
2 tablespoons brown sugar (or coconut sugar)
1 teaspoon fish sauce

Garnish

Cilantro (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat the Oil and Sauté Aromatics: In a large skillet over medium heat, heat the vegetable oil until shimmering. Add the diced yellow onion and cook for 2 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds, releasing its fragrant aroma.
Brown the Chicken and Vegetables: Add the cubed chicken breasts to the skillet, browning them for about 3 minutes on each side until golden. Next, add the sliced carrots and cubed potatoes, cooking until they are lightly browned, which helps to develop flavor.
Add Curry Spices: Stir in the yellow curry powder and red curry paste, and cook the mixture for about 1 minute until the spices become fragrant, intensifying the dish’s flavor profile.
Simmer with Liquids and Seasonings: Whisk in the full-fat coconut milk, chicken broth, brown (or coconut) sugar, and fish sauce. Bring the mixture to a gentle simmer, cover or leave uncovered, and cook for 20 minutes, or until the potatoes and carrots are tender and cooked through, allowing flavors to meld together.
Finish and Serve: Remove the skillet from heat. Serve the coconut curry chicken hot with steamed rice and garnish with optional cilantro leaves to add a fresh finish.

Notes

You can substitute chicken thighs for breasts for a juicier texture.
Adjust the amount of curry paste depending on your preferred spice level.
For a lighter version, use light coconut milk and reduce the amount of oil.
The dish pairs exceptionally well with basmati or jasmine rice.
Fish sauce can be omitted to make the recipe vegetarian by substituting with soy sauce or tamari.