Coconut Chicken Curry a 30 minute insanely flavorful and delish meal. Forget the take-out and break out the pans, you can make this yourself and curry has never tasted oh, so good!
My husband and I have date night once a week, I love it! And while we have our usuals that we go to Carrabba’s Italian Grill, Paninos and Sushi, we love mixing it up every so often and head for Thai food.
I frequented the Boston area for work and fun for a few years, so I became spoiled on great Thai food. So my little city, just couldn’t hack it for me on Thai food. But every once in a while we head out and I do love it. But still can’t wait to head back to the Boston area soon to get my fill.
While going out is nice. I love making some of my favorite dishes here at home for the whole family. This Coconut Curry Chicken is easy and so delicious. I love it. My kids are not huge potato fans, unless it is in the form of fries or loaded up with cheese or bacon, so I eliminated the potatoes from this recipe well because it fits us more.
This will be on our monthly menu or whenever I get the feeling for curry. I know this will be to the dismay of 2 of my kids, who informed me that they learned something about themselves recently. I asked them what and they replied, “We aren’t big curry fans.” Haha, duly noted.
- 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 of salt
- 3 tablespoons cornstarch
- ½ cup fresh cilantro, chopped
- ½ cup whole roasted cashews
- Rice, for serving
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 ½ 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.
Total time does not include time for rice.
Recipe adapted from Slow Cooker Coconut Curry Cashew Chicken on Creme de la Crumb