Golden Coconut Chicken Curry

Tender chicken breast simmered in a creamy, flavorful coconut milk curry with warming spices and fresh green beans, served alongside fluffy basmati rice.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.48/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Gluten-Free
• High-Protein
• Low-Sugar

Tags

• comfort food
• savory
• healthy
• stir-fry
• steam
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 13.5 ounce full-fat coconut milk (unsweetened)
• 0.5 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup fresh green beans (trimmed)
• 1 cup white basmati rice
• 2 cup water
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Rinse basmati rice under cold water until water runs clear. In a small saucepan, combine 1 cup rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork and set aside.
2. While rice cooks, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook for 5-7 minutes until softened and translucent.
3. Stir in minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
4. Add ground cumin, ground coriander, turmeric powder, and curry powder. Cook, stirring constantly, for 1 minute until fragrant.
5. Add chicken breast pieces to the pot and cook for 5-7 minutes, browning on all sides.
6. Pour in full-fat coconut milk and vegetable broth. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes.
7. Stir in fresh green beans. Cover and cook for another 5-7 minutes, or until chicken is cooked through and green beans are tender-crisp.
8. Taste and adjust seasoning if needed. Serve hot over the prepared basmati rice, garnished with fresh cilantro if desired.

Notes

Curry tends to taste even better the next day as the flavors meld. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

Nutrition (per serving)

• Calories: 610
• Protein: 52 g
• Carbohydrates: 55.5 g
• Fat: 21 g
• Fiber: 7 g
• Sodium: 820 mg
• Saturated Fat: 14 g
• Sugar: 5 g
• Cholesterol: 125 mg