Coconut Chicken Curry
This coconut chicken curry comes together so fast, you won't believe how good it is.
Servings: 4 servings
Calories: 409kcal
Ingredients
- 1 lb boneless chicken breast or thigh meat cut in bite-sized chunks
- 1 onion finely chopped
- 2 tbsp tomato paste
- 1 ½ tbsp curry powder
- 1 clove garlic minced
- 1 14.5 oz can coconut milk
- Salt to taste
- 1 1/2 cups long-grain rice
- 2 cups water
Instructions
- On the stove top, add all of the ingredients to a pot over medium-low heat. Cook for 15 minutes, whisking occasionally, until the chicken is cooked through.
- In another pot, heat 2 cups of water to boiling. Add the rice and stir. Cover with a lid and cook on a low simmer for approximately 18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Serve the curry over rice.
Notes
Add additional veggies, if desired, like potato, sweet potato chunks, sliced bell pepper, water chestnuts, or spinach.
Nutrition
Calories: 409kcal | Carbohydrates: 61g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 207mg | Potassium: 655mg | Fiber: 2g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg