Coconut Curry Chicken

Coconut Curry Chicken is a 30 minute, insanely flavorful, and delish meal. Forget the take-out and break out the pans, curry has never tasted so good!

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 292kcal

Author Sandra

Ingredients

3 boneless skinless chicken breasts cut into cubes
2 tablespoon olive oil
1 red pepper stem and seeds removed, thinly sliced
2 cups chicken broth
2 cups unsweetened coconut milk
2 tablespoons yellow curry powder
1 tablespoon + ½ teaspoon red curry paste
1 teaspoon cumin
1 teaspoon salt
3 tablespoons cornstarch
1/2 cup fresh cilantro chopped
1/2 cup whole roasted cashews
rice for serving

Instructions

In a large skillet over medium-high heat add olive oil and cubed chicken. Cook over heat and toss chicken often to cook on every side. Cook until chicken is cooked all the way through, 10-12 minutes. The cooking time will vary on how large you cut your cubes, so be sure to check a few pieces of the chicken to make it is cooked through the center.
Remove chicken from skillet and set aside.
In a medium sauce pan, add coconut milk, chicken broth, and curry powder, curry paste, cumin and salt, stir together. Then remove 1/2 cup of the mixture from the pan and add in cornstarch, whisk together the liquid and the cornstarch until it is well combined. Pour back in the sauce mixture.
Cook sauce over medium heat until it comes to a boil. Then cook for another 5 minutes, stirring continuously while it cooks. Reduce heat to low and cook for 10 minutes, add red peppers at this time.
Add in chicken and cashews, let it sit for a few minutes over low heat while you chop up the cilantro.
Remove from heat and serve over rice.

Notes

Total time does not include time for rice. Recipe adapted from Slow Cooker Coconut Curry Cashew Chicken on Creme de la Crumb

Nutrition