Coconut Chicken Curry
A fresh and colorful bowl of chicken and veggies with coconut milk and Indian spices.
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Kristen King
  • 1/2 tbsp olive oil
  • 1 garlic clove minced
  • 1 cup carrot ribbons loosely packed
  • 1 cup broccoli florets
  • 1 red bell pepper cut into strips
  • 2 cups rotisserie chicken shredded
  • 1 tsp curry powder
  • 1 tbsp curry paste
  • 1/2 tbsp soy sauce
  • 1 squirt sriracha or more for extra heat
  • 1 cup coconut milk
  • salt and pepper to taste
  1. Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it's pretty.

  2. Add olive oil to a pan, and cook garlic for a couple of minutes until fragrant.
  3. Add carrots and broccoli to give them a head start.
  4. After veggies have begun to soften, add bell pepper and chicken.
  5. Add curry powder, curry paste, soy sauce, sriracha, salt, and pepper.
  6. Add coconut milk and stir to combine.
  7. Check spice/heat level and adjust to your taste.
  8. Cook until heated through.
  9. Add toppings and serve over brown rice or grain of your choice.
Recipe Notes

This dish is even better after a night in the fridge giving all the flavors a chance to combine. If you can prepare it the day before and heat it up in the microwave it will be even more delicious!