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Simple Coconut Chicken Curry Recipe

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4.2 from 77 reviews

A vibrant and flavorful Simple Coconut Chicken Curry combining tender chicken breast, aromatic spices, and creamy coconut milk, served with a refreshing sesame mango topping that adds a delightful contrast. Perfect for a quick and comforting dinner.

Ingredients

Chicken Curry

  • 2 tablespoons sesame oil
  • 2 pounds boneless skinless chicken breast, cubed
  • 2 tablespoons regular or spicy curry powder
  • 3-4 tablespoons red curry paste
  • 1 tablespoon tomato paste
  • 2 tablespoons salted butter
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 cups chopped broccoli florets
  • 2 1/2 cups canned coconut milk
  • Salt, to taste
  • 1/2 cup fresh chopped cilantro

Sesame Mango Topping

  • 1 diced mango
  • 1 cup chopped cilantro
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons lemon juice
  • Pinch of chili flakes

Instructions

  1. Cook the Chicken and Spices: In a large skillet over medium-high heat, heat the sesame oil. Add the cubed chicken breast, curry powder, and a pinch of salt. Cook for about 3 minutes, stirring occasionally to sear the chicken evenly.
  2. Add Pastes and Aromatics: Stir in the red curry paste, tomato paste, salted butter, chopped garlic, and fresh ginger. Cook the mixture for another 2 minutes, allowing the spices and pastes to blend and become fragrant.
  3. Add Vegetables and Coconut Milk: Add the chopped broccoli to the skillet, then pour in the canned coconut milk. Season with additional salt to taste. Reduce heat and simmer for 5 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened to a creamy consistency.
  4. Finish with Cilantro: Stir in the fresh chopped cilantro just before serving to add a fresh herbal note to the curry.
  5. Prepare Sesame Mango Topping: In a bowl, combine the diced mango, chopped cilantro, toasted sesame seeds, lemon juice, and a pinch of chili flakes. Mix well to create a fresh, tangy, and slightly spicy topping.
  6. Serve: Plate the chicken curry and spoon it over cooked rice. Serve the sesame mango topping on the side to complement the rich curry flavors.

Notes

  • You can adjust the amount of red curry paste to make the curry more or less spicy according to your preference.
  • For a gluten-free version, ensure all curry powders and pastes are certified gluten-free.
  • Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • This dish pairs beautifully with steamed jasmine or basmati rice.
  • Use fresh ginger and garlic for the best flavor impact.

Find it online: https://recipethrive.com/simple-coconut-chicken-curry-recipe/