Velvety Coconut Curry Chicken

Tender chicken simmered in a rich, creamy, and aromatic coconut curry sauce, served with fluffy jasmine rice and roasted broccoli.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Vietnamese
• Difficulty: Medium
• Cost: $4.15/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• healthy
• savory
• roast
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 13.5 ounce full-fat coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 cup jasmine rice (uncooked)
• 1.5 pound broccoli florets
• 1 lime (cut into wedges, for serving)

Instructions

1. Preheat oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender-crisp.
2. While broccoli roasts, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
3. Stir in the curry powder and ground turmeric; cook for 1 minute, stirring constantly.
4. Add the chicken breast pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes.
5. Pour in the full-fat coconut milk and 1 cup chicken broth. Stir in the fish sauce, brown sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until chicken is cooked through.
6. Meanwhile, cook the uncooked jasmine rice according to package directions.
7. Serve the velvety coconut curry chicken over the cooked jasmine rice, with roasted broccoli on the side. Garnish with optional lime wedges.

Notes

Adjust the amount of curry powder to your family's preferred spice level. A sprinkle of fresh cilantro (if available) also makes a nice garnish.

Nutrition (per serving)

• Calories: 620
• Protein: 45 g
• Carbohydrates: 58 g
• Fat: 23 g
• Fiber: 7 g
• Sodium: 890 mg
• Saturated Fat: 14.5 g
• Sugar: 6.5 g
• Cholesterol: 105 mg