Coconut-Curry Chicken

This coconut-curry chicken is a quick and easy weeknight meal that's packed with flavor. The chicken is browned in coconut oil and then simmered in a creamy coconut milk sauce flavored with curry powder, cumin, and coriander. Serve it over rice or vegetables for a complete meal.

I first had this dish at a Thai restaurant in New York City. I was immediately hooked on the rich, flavorful sauce and the tender chicken. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this dish ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 (14-ounce) can coconut milk

Instructions

1. Heat coconut oil in a large skillet over medium heat.
2. Add chicken and cook until browned on all sides.
3. Add onion and garlic to skillet and cook until softened.
4. Stir in curry powder, cumin, and coriander and cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through.
7. Serve over rice or vegetables.

Why It Works

• The coconut oil adds a rich flavor to the dish.
• The curry powder, cumin, and coriander give the sauce a complex and flavorful taste.
• The coconut milk makes the sauce creamy and rich.
• The chicken is cooked until it is tender and juicy.
• The dish can be served over rice or vegetables for a complete meal.