This coconut chicken curry is a brilliant teaching dish because it covers the fundamentals of balance: spice, richness, heat, and acidity. Tender chicken is simmered in a fragrant coconut sauce layered with onion, garlic, ginger, and curry powder, then finished with lime and fresh coriander for brightness. Served with fluffy jasmine or basmati rice, it’s comforting, approachable, and full of practical technique.
Nutrition per serving
Ingredients
- Chicken & Curry
- 4 chicken breasts (about 6–7 oz each)
- 1 2/3 cups full-fat coconut milk
- 2 tablespoons coconut oil or vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon brown sugar
- 1–2 red chillies, sliced
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh coriander (cilantro), to finish
- Rice
- 2 cups jasmine or basmati rice
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf (optional)
Instructions
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Step 1
Rice
- Rinse the rice under cold water until the water runs clear.
- Combine the rice, water, salt, and bay leaf in a saucepan.
- Bring to a boil, then reduce heat to low, cover, and cook until tender and fluffy.
- Remove from heat, rest for 5 minutes, then fluff with a fork before serving.
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Step 2
Coconut Curry
- Cut the chicken into large cubes or thick strips, then season with salt, pepper, and lime juice.
- Heat the oil in a large pan and sauté the onion until soft and lightly caramelized.
- Add the chicken and sear lightly on all sides.
- Add the garlic, ginger, and chili, and cook until aromatic.
- Stir in the curry powder and brown sugar, then toast for 1 minute.
- Pour in the coconut milk and simmer gently until the sauce thickens and the chicken is cooked through.
- Adjust seasoning and finish with fresh coriander before serving.