Curried Coconut Chicken
Cook time
Total time
Curried coconut chicken in a coconut milk sauce is a tasty Asian dish recipe. Serve it over rice for a fast and easy weeknight dinner!
Serves: 4
  • 3 skinless, boneless chicken breast halves (about 1.5 lbs)
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • 1 medium red onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 14-ounce can coconut milk
  • 1.5 tablespoons dried basil
  • 1 teaspoon grated fresh ginger (can use ground ginger)
  • 4 cups hot cooked rice
  1. Cut chicken into 1-inch pieces. Place in medium bowl.
  2. Stir together curry, ½ teaspoon of the salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
  3. Cover and chill for 1 to 2 hours so the chicken soaks up the flavor (if you are in a hurry, you can skip this step and it will still come out good - I have tried it).
  4. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent.
  5. Add chicken and remaining ½ teaspoon salt and cook for 5-6 minutes or until no longer pink.
  6. Carefully add coconut milk to skillet, stirring vigorously.
  7. Cook and continue stirring until slightly thickened and bubbly.
  8. Stir in ginger. Cook and stir for another minute.
  9. Serve over hot cooked rice
Recipe by Wishes and Dishes at