Coconut Chicken Curry
A tasty and easy dish with tender chicken in a creamy coconut milk sauce, balanced with curry spices and fresh ingredients.
Ingredients
- 2 tablespoons sesame oil
- 2 pounds boneless skinless chicken breast (cubed)
- 2 tablespoons curry powder (regular or spicy)
- 3 to 4 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons salted butter
- 2 cloves garlic (chopped)
- 1 tablespoon fresh ginger (chopped)
- 2 cups broccoli florets (chopped)
- 2 1/2 cups canned coconut milk
- 1/2 cup fresh cilantro (chopped)
- 1 piece mango (diced for topping)
- 1 cup chopped cilantro for topping
- 2 tablespoons toasted sesame seeds for topping
- 2 tablespoons lemon juice for topping
- a pinch chili flakes for topping
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add cubed chicken, curry powder, and a pinch of salt. Cook for about 3 minutes, stirring occasionally.
- Add red curry paste, tomato paste, butter, garlic, and ginger. Stir and cook for an additional 2 minutes.
- Toss in broccoli florets and pour in coconut milk. Season with salt and bring to a gentle simmer. Cook for 5 to 10 minutes until the chicken is cooked through and the sauce thickens.
- Stir in chopped cilantro for a fresh herbal note.
- For the sesame mango topping, mix diced mango, chopped cilantro, sesame seeds, lemon juice, and chili flakes in a small bowl.
- Serve the curry over rice and add the sesame mango topping on the side.
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Notes
Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months without the topping.