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Coconut Chicken Curry
Kristen King

Coconut Chicken Curry

This easy one pan Coconut Chicken Curry is packed with flavor and ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Indian
Calories: 429
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup carrots, cut into ribbons, loosely packed
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into strips
  • 3 cups rotisserie chicken, shredded (this is the average yield from a rotisserie)
  • 1 tsp curry powder
  • 1 tbsp curry paste
  • 1/2 tbsp soy sauce
  • 1 squirt sriracha (more for extra heat)
  • 1 1/4 cup coconut milk
  • salt and pepper, to taste

Method
 

  1. Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it's pretty.
  2. Add olive oil to a pan over medium heat and add carrots and broccoli. Cook a few minutes until they begin to soften.
  3. Add garlic and cook until fragrant.
  4. Add bell pepper and chicken and toss to combine.
  5. Add curry powder, curry paste, soy sauce, sriracha, salt, and pepper.
  6. Add coconut milk and stir to combine.
  7. Check spice/heat level and adjust to your taste.
  8. Cook until heated through and simmering.
  9. Add toppings and serve over basmati rice or grain of your choice.