This Coconut Chicken Curry is a flavorful quick dinner for a busy weeknight. Especially if you don’t do any of the chopping. I used fresh peppers, onions, and carrots, but those can be bought already chopped and frozen to further reduce your cooking time. The longest thing will be the time it takes the rice to cook!
| Prep Time | 0 Minutes |
| Cook Time | 30 Minutes |
| Servings |
people
|
Ingredients
Rice
- 1 cup Basmati Rice
- 2 cups Water
- 1 Tablespoon Butter or coconut oil
Coconut Chicken Curry
- 8-12 Red or Orange Peppers the small ones, total should be about 1 cup sliced
- 1/2 Yellow or Sweet Onion finely chopped
- 2 boneless chicken breasts cubed
- 1 Tablespoons Turmeric
- 2 Teaspoons Black Pepper
- 1 Teaspoon Cajun Seasoning add more for saltier or spicer taste
- 2 Carrots chopped
- 1 can Lite Coconut Milk
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon Flour
Ingredients
Rice
Coconut Chicken Curry
|
|
Instructions
Rice
- Melt the butter in a pot with a lid. Add the dry rice and stir to coat in butter.
- Add the water, stir, and bring to a boil. Once the water is boiling turn heat to low, place lid on the pot and cook for 20 minutes.
Curry
- Once the rice is going dice the onion into tiny pieces and begin sautéing on medium heat.
- Slice the peppers into long thin strips and add to the onions.
- Cube the chicken. Move the peppers and onions over to the side of the pan and add the chicken to the now empty side of the pan. Sprinkle the turmeric, black pepper, and cajun seasoning over the chicken and mix into the chicken. Cook until the chicken is cooked through.
- Mix everything together and add the carrots. Continue to cook for 3-5 minutes or until the carrots are tender.
- Add the can of coconut milk and red curry paste. Stir to combine.
- Bring to a simmer and then add the flour if you would like a thicker sauce. Stir to remove lumps and cook until sauce thickens.
- Serve over rice and enjoy!
