Name: Coconut Curry Chicken: Easy 30-Minute Weeknight Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger); 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1.5 pounds); 2 tablespoons curry powder; 1.5 teaspoons garam masala; 1 teaspoon ground coriander; Kosher salt and ground black pepper, to taste; 1 (13.5-ounce) can full-fat coconut milk; 1 lime, juiced (about 2 tablespoons juice); 4 cups cooked rice; 1/4 cup roughly chopped fresh cilantro

Description

Quick and easy Coconut Curry Chicken made with tender chicken, aromatic spices, and creamy coconut milk. Ready in 30 minutes! Perfect weeknight dinner that’s naturally gluten-free and dairy-free.

Ingredients

For the Curry:

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger)
3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1.5 pounds)
2 tablespoons curry powder
1.5 teaspoons garam masala
1 teaspoon ground coriander
Kosher salt and ground black pepper, to taste
1 (13.5-ounce) can full-fat coconut milk
1 lime, juiced (about 2 tablespoons juice)

For Serving:

4 cups cooked rice
1/4 cup roughly chopped fresh cilantro

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Instructions

Step 1 – Sauté the Vegetables

Heat the olive oil in your large sauté pan over medium heat. Once it’s shimmering, add the diced onion and bell pepper. Let them sauté for 2 to 3 minutes until they start to soften—you want them slightly tender but still with a little bite. Then add the minced garlic and grated ginger, stirring constantly for another minute. Your kitchen should smell AMAZING right about now!

Step 2 – Add Chicken and Seasonings

Add the cubed chicken to the pan along with the curry powder, garam masala, ground coriander, salt, and pepper. This is where the magic happens! Sauté everything together for 5 to 7 minutes, stirring frequently to make sure the chicken cooks evenly and gets coated in all those beautiful spices. The chicken should be cooked through and no longer pink in the center.

Step 3 – Make the Curry Sauce

Pour in the coconut milk and lime juice, stirring everything together. Let it simmer for an additional 5 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will meld together beautifully. Give it a taste and adjust the salt if needed.

Step 4 – Garnish and Serve

Scoop a generous portion of rice into each bowl and top it with several spoonfuls of that glorious curry chicken. Sprinkle fresh cilantro over the top for a burst of color and freshness.

Notes

Use Quality Coconut Milk: Not all coconut milk is created equal! Avoid watery brands and look for full-fat coconut milk from Thai or Asian markets. The thicker, creamier versions make ALL the difference in the sauce texture.
Stir Frequently: When the chicken and spices are in the pan together, give it regular stirs. This ensures even cooking and prevents the spices from sticking or burning on the bottom.
Fresh Ginger is Best: While ground ginger works in a pinch, fresh ginger adds so much more vibrancy and flavor. A microplane makes grating it super easy!
Chicken Thighs Work Too: If you prefer dark meat, boneless skinless chicken thighs are fantastic in this recipe. They’re more forgiving and stay extra juicy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sauté, Simmer
Cuisine: Indian-Inspired