Coconut-Curry Chicken

This coconut-curry chicken is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. The chicken is cooked in a creamy coconut milk sauce that is flavored with curry powder, turmeric, and garlic. The dish is served over cauliflower rice or your favorite roasted vegetables.

This recipe was inspired by a trip to Thailand that I took a few years ago. I was blown away by the flavors of the food, and I knew that I wanted to recreate some of the dishes that I had eaten. This coconut-curry chicken is my take on one of the dishes that I had in Thailand. It is not an exact replica, but it is a close approximation that is sure to please your taste buds.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon avocado oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 cup chicken broth

Instructions

1. Heat avocado oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned on all sides.
3. Add onion and garlic to the skillet and cook until softened.
4. Stir in curry powder and turmeric and cook for 1 minute to release their flavors.
5. Pour in coconut milk and chicken broth.
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
7. Serve over cauliflower rice or your favorite roasted vegetables.

Why It Works

• The combination of coconut milk and curry powder creates a rich and flavorful sauce.
• The use of turmeric adds a warm and earthy flavor to the dish.
• The garlic adds a savory and aromatic flavor to the dish.
• The chicken is cooked until it is tender and juicy.
• The dish is served over cauliflower rice or your favorite roasted vegetables, which adds a healthy and flavorful base to the dish.