Ingredients
Method
Prepare the Chicken:
- Cut the boneless, skinless chicken breasts into bite-sized pieces. Season lightly with salt and set aside.
Sauté Aromatics:
- In a large skillet, heat olive oil over medium heat. Add finely chopped onion, minced garlic cloves, and freshly grated ginger. Sauté until the onion becomes translucent and the mixture is fragrant.
Add Spices:
- Stir in curry powder, ground cumin, ground coriander, and turmeric. Cook the spices with the aromatics for a minute to release their flavors.
Cook the Chicken:
- Add the seasoned chicken pieces to the skillet. Cook until they are browned on all sides but not necessarily cooked through.
Incorporate Bell Peppers:
- Add diced red and green bell peppers to the skillet. Sauté for a few minutes until they begin to soften.
Pour in Coconut Milk:
- Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Simmer:
- Reduce the heat to low and let the dish simmer until the chicken is cooked through and the sauce has thickened slightly.
Season and Garnish:
- Taste and adjust the seasoning with additional salt if needed. Garnish with chopped fresh cilantro.
Serve:
- Serve the creamy coconut chicken over steamed rice or with warm naan bread. Offer lime wedges on the side for a burst of citrus flavor.
Notes
- For extra richness, use full-fat coconut milk instead of light coconut milk.
- If you prefer a spicier dish, add a pinch of red chili flakes or a chopped fresh chili.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This dish can be frozen for up to 3 months; just reheat gently on the stove with a splash of water or broth.