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SideChef
Recipes
Dairy-Free
Coconut Chicken Curry
Recipe

12 INGREDIENTS • 8 STEPS • 35MINS

Coconut Chicken Curry

4.2
4 ratings
This chicken is a pretty quick, easy and tasty take on the coconut chicken curry they sometimes serve at restaurants.
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Healthy-ish
Hi! I'm Nevine, a self-proclaimed foodie and Wellness Coach. I’m a firm believer in the power of food to heal and nourish, but that eating healthy doesn't have to be complicated or restrictive. Enjoy!
https://healthyish.me/
This chicken is a pretty quick, easy and tasty take on the coconut chicken curry they sometimes serve at restaurants.
35MINS
Total Time
$1.69
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chicken Breast
2
Chicken Breasts
Onion
1
Medium Onion, chopped
Garlic
1 clove
Garlic, minced
Fresh Ginger
1 tsp
Fresh Ginger, minced
Curry Powder
2 Tbsp
Curry Powder
Fresh Basil Leaf
3
Fresh Basil Leaves, chiffonade
Granulated Sugar
1 tsp
Granulated Sugar
Sunflower Oil
1 Tbsp
Sunflower Oil
Coconut Milk
1 cup
Coconut Milk
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Water
to taste
Water
Nutrition Per Serving
VIEW ALL
Calories
404
Fat
30.2 g
Protein
14.7 g
Carbs
21.0 g
Add to plan
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Coconut Chicken Curry
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author_avatar
Healthy-ish
Hi! I'm Nevine, a self-proclaimed foodie and Wellness Coach. I’m a firm believer in the power of food to heal and nourish, but that eating healthy doesn't have to be complicated or restrictive. Enjoy!
https://healthyish.me/
Cooking InstructionsHide images
step 1
Cut the Chicken Breasts (2) into strips.
step 1 Cut the Chicken Breasts (2) into strips.
step 2
Chiffonade the Fresh Basil Leaves (3).
step 2 Chiffonade the Fresh Basil Leaves (3).
step 3
Slice the Onion (1) and crush the Garlic (1 clove) and the Fresh Ginger (1 tsp).
step 3 Slice the Onion (1) and crush the Garlic (1 clove) and the Fresh Ginger (1 tsp).
step 4
Sauté the onions in Sunflower Oil (1 Tbsp) until translucent, then add the garlic and ginger. Sauté for a couple of seconds so the garlic doesn't burn.
step 4 Sauté the onions in Sunflower Oil (1 Tbsp) until translucent, then add the garlic and ginger. Sauté for a couple of seconds so the garlic doesn't burn.
step 5
Add the chicken strips and stir fry until no longer pink.
step 5 Add the chicken strips and stir fry until no longer pink.
step 6
Add the Curry Powder (2 Tbsp) and stir.
step 6 Add the Curry Powder (2 Tbsp) and stir.
step 7
Add the Coconut Milk (1 cup) and simmer for 5 minutes. Add Salt (to taste) and Ground Black Pepper (to taste).
step 7 Add the Coconut Milk (1 cup) and simmer for 5 minutes. Add Salt (to taste) and Ground Black Pepper (to taste).
step 8
Adjust the consistency of the curry with Granulated Sugar (1 tsp) if needed and Water (to taste). Garnish with basil. Serve with basmati rice and enjoy!
step 8 Adjust the consistency of the curry with Granulated Sugar (1 tsp) if needed and Water (to taste). Garnish with basil. Serve with basmati rice and enjoy!
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Indian
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