Coconut Curried Chicken



  • 2 lb boneless, skinless chicken cut into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh, grated ginger (or 1 tsp ground ginger)
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 tbsp curry powder
  • 1 can of light coconut milk (for a richer texture, use full fat coconut milk)
  • 3/4 cup low-sodium chicken broth
  • Sea salt
  • Black pepper


  • Season chicken with salt and pepper
  • Heat oil in a large saucepan over medium-high heat for 2-3 minutes
  • Add onions, bell peppers, and garlic and cook for ~2 minutes
  • Add chicken and curry powder and cook for 8-10 minutes over medium heat (or until chicken cooked)
  • Pour coconut milk and chicken broth into the pan and stir
  • Cover and allow to simmer for 30-40 minutes
  • Serve with rice


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