Enjoy this delicious 20-minute chicken coconut curry! Bonus: It’s served inside of a fresh coconut!
Coconut Curry is a flavor I don’t consume often enough, but when I do, my tastebuds go crazy (in a good way!). This Coconut Curry is easy to create and delivers a powerful punch of savory flavors. While the main ingredient is chicken, if you’d like more veggies, feel free to add sweet potatoes or peppers.
Start by cooking the chicken in a skillet—and everything else in a separate skillet. Once the chicken is cooked, add it to the other skillet and simmer for a few minutes. And voila—dinner is served! The prep time is only five minutes, since everything’s a breeze after you chop up the chicken and dice the onion and garlic. It’s a simple recipe and makes for a no-hassle weeknight dinner (or quick lunch).
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Tip: If you want to thicken the sauce a bit, I suggest adding one to two tablespoons of coconut flour. Let the chicken and sauce simmer for 10 minutes or so, then allow the sauce to thicken on its own. I always enjoy adding a bit of coconut flour, which makes it even thicker.
As for serving it inside of a coconut goes, I actually watched a YouTube video on how to open a coconut with a hammer and screwdriver. And it worked! Just make sure that you’re extra careful when handling these tools. Of course, this part is optional, but it’s a gorgeous way to serve your meal while enhancing the coconut flavor.
Coconut Curry Chicken with Turmeric
Coconut Curry Chicken with Turmeric
Erin DrugaIngredients
- 2 chicken breasts
- 2 T olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 can coconut milk
- 3 T red curry paste
- 1 t fish sauce
- 1 t coconut sugar
- 2 t fresh ginger, grated
- 1/4 t ground turmeric
- Handful of cilantro
Instructions
- Cut up chicken into bite-size pieces.
- Heat oil in a skillet, add chicken, and cook until done.
- While chicken is cooking, dice onion and mince garlic. Place in a separate skillet with coconut milk, curry paste, fish sauce, sugar, ginger, and turmeric. Bring to a boil, then lower heat to a simmer.
- Once chicken is cooked, transfer it to the skillet with the sauce. Then simmer it for 10 minutes or so, allowing time for it to absorb the flavor.
- Stir in cilantro. If you want the sauce to be thicker, stir in 1-2 tablespoons of coconut flour.
- Serve inside a coconut and enjoy!
Watch the Recipe Video Below!
(You’ll Also Love: Crockpot Curry Chicken Recipe)
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