Coconut curry chicken has TONS of varieties; from South India to Thailand, no two curries are actually the equivalent. Our Americanized adaptation may be somewhat untraditional, yet trust us, it’s flavorful. Make certain to go after full-fat coconut milk for a super smooth sauce. What’s more, remember to prepare some rice to absorb such sassy goodness! Look at our progression to-step control on the most proficient method to cook rice for the fluffiest rice ever.


1 tbsp. vegetable oil

1 tbsp. spread

1 medium red onion, hacked

2 huge shallots, minced

Legitimate salt

2 cloves garlic, minced

1 tsp. newly ground ginger

1/2 tbsp. curry powder

2 tbsp. tomato glue

1 (13-oz.) would coconut be able to drain

1/2 c. water

1/2 lb. boneless, skinless chicken bosom, cut into 1″ pieces

Juice of ½ lime

Lime wedges, for serving

Mint leaves, torn, for serving

Cilantro leaves, torn, for serving Cooked rice, for serving


1 In a huge pot or high-sided skillet over medium warmth, heat oil and margarine. At the point when margarine is dissolved, include onion and shallots and cook until delicate and clear, 6 to 8 minutes.

2 Include garlic, ginger, and curry powder and cook until fragrant, brief more. Include tomato glue and cook until obscured marginally, 1 to 2 minutes more.

3 Include coconut milk and water and bring to a stew. Include chicken and cook, blending at times, until chicken is cooked through, 6 to 8 minutes.

4 Mix in lime squeeze and topping with mint and cilantro. Serve hot with rice.

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