Hey ya’ll! Coming at you today with a new recipe. I don’t know about you, but I looove Indian food. I haven’t had the pleasure of traveling to India but have been to its beautiful island neighbor, Sri Lanka. The spices in all the dishes I tried there were amazing. That was the first time I had tried any curry dish at all, so I am spoiled to have had the real deal before trying anything here at home. This Coconut Chicken Curry is a mix of all the veggies I happen to enjoy in a curry dish from any country, along with chicken and flavorful spices.
Like any recipe you’re going to find here on the blog, this curry dish is simple and fast. I used shredded chicken from a rotisserie because it’s A) easy, and B) delicious. Here’s a look at all the ingredients.
So to create my Coconut Chicken Curry, I cooked up some of my favorite veggies like broccoli, carrots, and peppers in a little olive oil with minced garlic, and added pre-cooked rotisserie chicken and some Indian as well as Asian spices. Then I poured in coconut milk to make it creamy and dreamy. The result is a light yet filling dish with lots of color and flavor.
Feel free to substitute any of the veggies in this recipe. I don’t think you could go wrong with just about anything. You can also adjust the level of spiciness by adding more sriracha. This dish is even better the next day, so if you have a chance to make it and let it sit in the fridge overnight, I highly recommend it! If not, just know that your leftovers are going to be ah-mazing.
For me, there’s something about having a little something cool with my hot food, so I love piling on the toppings. I used green onions, cilantro, sesame seeds, and lime. Feel free to experiment with additional flavors. I think you’ll find this dish to be flavorful while also healthy and not too heavy, despite the coconut milk.
I hope you’ll give it a try. If you do, be sure to tag #kristenionefood and let me know how you like it!
- ½ tbsp olive oil
- 1 garlic clove, minced
- 1 cup carrot ribbons, loosely packed
- 1 cup broccoli florets
- 1 red bell pepper, cut into strips
- 2 cups shredded rotisserie chicken
- 1 tsp curry powder
- 1 tbsp curry paste
- ½ tbsp soy sauce
- 1 squirt of sriracha (or more to add more heat)
- salt and pepper (to taste)
- 1 cup coconut milk
- Optional toppings:
- fresh cilantro
- green onions
- sesame seeds
- Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it's pretty.
- Add olive oil to a pan, and cook garlic for a couple of minutes until fragrant.
- Add carrots and broccoli to give them a head start.
- After veggies have begun to soften, add bell pepper and chicken.
- Add curry powder, curry paste, soy sauce, sriracha, salt, and pepper.
- Add coconut milk and stir to combine.
- Check spice/heat level and adjust to your taste.
- Cook until heated through.
- Note: this dish is even better after a night in the fridge giving all the flavors a chance to combine. If you can prepare it the day before and heat it up in the microwave it will be even more delicious!
- Add toppings and serve over brown rice or grain of your choice.