If you are looking for another way to spice up your chicken breasts then this recipe is for you. It’s a bit hot but has a mild alternative and you are guaranteed to love and make it a family staple. It is easy to make, delicious to eat and healthy! Enjoy!
In case you haven’t checked out my other chicken recipes, I have a recipe of Honey Dijon Chicken & Honey sesame fried Chicken here on the blog.
Preparation & cooking
Start by chopping all the vegetables and cutting the chicken breasts in small bite size pieces.
Heat the coconut oil in a non-stick cooking pot/sufuria over medium heat.
Add the chicken pieces to the hot oil to cook while stirring till it begins to brown. Season with salt and pepper.
Once well browned, remove & set aside.
On the same cooking pot/sufuria, add in the onions and cook till translucent. Stir in the ginger, garlic & turmeric paste and cook till fragrant.
Add in the curry powder and curry paste and cook for another one minute.
Add in the bell peppers and carrots and let the vegetables cook for about 3-4 minutes.
Add back the cooked chicken and stir to cook for another 1-2 minutes.
Stir in the coconut milk and honey.
Allow to cook for another 3-4 minutes till the sauce reduces and thickens.
Finish by stirring in the lime zest & juice. Garnish with chives. coriander/ parsley.
Serve with brown rice or whole wheat chapatis or baked potatoes or any other accompaniment of your choice.
Ingredients
- 6 chicken breasts
- 2 tbsp coconut oil
- 1 onion, diced
- 1 tbsp minced garlic, ginger and turmeric paste
- 1 tbsp curry powder
- 2 tbsp red curry paste * (see note for substitute)
- 1 red bell pepper (hoho)
- 1 yellow bell pepper (hoho)
- 1 green bell pepper (hoho)
- 2 carrots, diced
- 1 cup coconut milk
- 2 tbsp honey
- 1 lime zest & juice
- Salt & pepper to taste
- 1 bunch chopped chives/ cilantro/ parsley (optional)
Instructions
- Start by cutting the chicken breasts in small bite size pieces.
- Heat the coconut oil in a non-stick cooking pot/sufuria over medium heat.
- Add the chicken pieces to the hot oil to cook while stirring till it begins to brown. Season with salt and pepper.
- Once well browned, remove & set aside.
- On the same cooking pot/sufuria, add in the onions and cook till translucent. Stir in the ginger, garlic & turmeric paste and cook till fragrant.
- Add in the curry powder and curry paste and cook for another one minute.
- Add in the bell peppers and carrots and let the vegetables cook for about 3-4 minutes.
- Add back the cooked chicken and stir to cook for another 1-2 minutes.
- Stir in the coconut milk and honey and allow to cook for another 3-4 minutes till the sauce reduces and thickens.
- Finish by stirring in the lime zest & juice. Garnish with chives. coriander/ parsley.
- Serve with brown rice or whole wheat chapatis or baked potatoes or any other accompaniment of your choice.
Note
* Red curry paste is hot! In case, you don’t have it on hand or don’t want your curry hot, you can substitute it with tomato paste.
******
I know you’re going to love this Coconut Chicken Curry . Please rate this recipe below (After you’ve made it, of course
). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
