Name: Coconut Curry Chicken Bliss Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 tbsp coconut oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 inch piece ginger, grated; 1 tbsp curry powder; 1 tsp ground cumin; 1/2 tsp turmeric powder; 1/4 tsp cayenne pepper (adjust for heat preference); 1 can coconut milk (14 oz); 1 tbsp fish sauce; Salt, to taste; Freshly ground black pepper, to taste; Juice of 1 lime; Fresh cilantro leaves for garnish

Jump to Recipe

Introduction

Coconut Curry Chicken Bliss is a vibrant and comforting dish that combines tender chicken with the rich creaminess of coconut milk and fragrant spices. Perfect for a weeknight dinner, it brings a taste of the tropics to your table with minimal effort.

A white bowl filled with three pieces of chicken drumsticks coated in thick, golden-yellow curry sauce speckled with spices, floating in a rich, creamy curry base. Scattered around are dark green basil leaves and bright red sliced chili peppers, adding contrast to the dish. The texture of the curry looks smooth and slightly oily, with the chicken pieces tender and juicy, partially submerged in the sauce. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast, cut into bite-sized pieces
1 tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 inch piece ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric powder
1/4 tsp cayenne pepper (adjust for heat preference)
1 can coconut milk (14 oz)
1 tbsp fish sauce
Salt, to taste
Freshly ground black pepper, to taste
Juice of 1 lime
Fresh cilantro leaves for garnish

Instructions

Step 1: Heat the coconut oil in a skillet over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
Step 2: Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Step 3: Sprinkle in the curry powder, ground cumin, turmeric, and cayenne pepper. Cook for another minute to release the spices’ aroma.
Step 4: Add the chicken pieces to the skillet, stirring to coat with the spices. Cook until lightly browned on all sides.
Step 5: Pour in the coconut milk and fish sauce. Stir well, then season with salt and freshly ground black pepper to taste.
Step 6: Reduce the heat to low, cover the skillet, and simmer gently for 15-20 minutes until the chicken is cooked through and tender.
Step 7: Stir in the lime juice just before serving. Adjust seasoning if needed.
Step 8: Garnish with fresh cilantro leaves and serve with steamed rice or warm naan for a delightful meal.

Tips & Variations

For a milder curry, reduce or omit the cayenne pepper.
Swap chicken breast for thighs for a juicier texture.
Add vegetables like bell peppers or spinach during the simmer stage for extra nutrition.
Use lime zest along with juice for an added citrusy brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

The image shows a white bowl filled with a yellow curry containing large pieces of chicken. The curry looks creamy and has green herbs sprinkled on top, adding fresh green color. The chicken pieces are surrounded by the thick, rich sauce. Next to the bowl is a small white plate with lime wedges and a clear glass of water. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein for this curry?

Yes, this curry works well with chicken thighs, shrimp, or tofu. Adjust cooking times accordingly to ensure the protein is cooked through.

Is fish sauce necessary, or can I omit it?

Fish sauce adds a savory depth and umami flavor, but if you prefer, you can omit it or substitute with soy sauce or tamari for a different taste profile.