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Homemade One-Pot Curried Coconut Chicken photo

One-Pot Curried Coconut Chicken

This One-Pot Curried Coconut Chicken is a flavor-packed weeknight dinner that’s easy to make and clean up!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 pounds boneless and skinless chicken breasts cut into bite-sized cubes
  • 2 tablespoons curry powder (yellow for mild, red for heat)
  • 3 cloves garlic finely minced
  • 1 medium white onion cut into strips
  • 13.5 ounces lite coconut milk
  • 1 medium red bell pepper seeded, stemmed, and cut into strips
  • 0.5 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1.5 tablespoons coconut palm sugar or honey

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon or spatula
  • Measuring cup
  • Measuring spoons
  • Serving dish

Method
 

Cooking Instructions:
  1. Begin by heating the olive oil in your large pot over medium heat. Once hot, add the sliced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  2. Next, add the bite-sized chicken cubes to the pot. Sprinkle in the curry powder, ground turmeric, and salt. Stir well to coat the chicken with the spices and cook for about 5-7 minutes, until the chicken is no longer pink and starts to brown slightly.
  3. Once the chicken is cooked, carefully pour in the lite coconut milk, stirring to combine all the ingredients. The coconut milk will create a rich, velvety sauce that will envelop the chicken.
  4. Add the sliced red bell pepper to the pot, mixing it in with the chicken and coconut milk. The bell pepper adds a crunch and sweetness that balances the spices beautifully.
  5. To enhance the flavors, stir in the coconut palm sugar (or honey). This will add a subtle sweetness that complements the curry and coconut.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  7. Once the chicken is fully cooked and tender, remove the pot from the heat. Give it a good stir, taste, and adjust seasoning if necessary. Serve your One-Pot Curried Coconut Chicken hot, over a bed of fluffy rice or with warm naan bread to soak up that delicious sauce.

Notes

  • Don't rush the sautéing process for the best flavor.
  • Be careful not to overcook the chicken; it should remain tender.
  • Adjust spice levels gradually to suit your taste.