Easy & Fast Coconut Curry Chicken

Updated: Aug 27, 2019

Serves 4. Calories: 423. Fat: 29g. Sodium: 678mg. Carbs: 16g. Protein: 24g. Fiber: 3g.

One of the things I miss most about living in Michigan, is the wide variety of restaurants. Such as Indian cuisine. You just can't find that down here in the Lowcountry of South Carolina. Which is just another reason I am looking forward to moving towards the Atlanta area! So much to choose from!

But when you can't go out for authentic Indian food, sometimes you just need to try and make your own. I've been craving a good curry dish and I stumbled upon this Coconut Curry Chicken recipe at Nail Blogger Love. I only tweaked it a bit, but overall, this was a simple, fast and delicious chicken dinner!

Just a few tips before we get started with recipe: Prep all your ingredients ahead of time. That way you can just throw them in the pan as needed. You can use olive oil for this dish but note that you will not get as much coconut flavor to the dish.

For the brown sugar, don't use the full 2 tablespoons if you are not a fan of sweet dishes. You can still taste the curry in this dish, but the brown sugar definitely mutes it if you use too much. Serve over Jasmine or Basmati rice or even rice noodles. Naan bread makes a great side dish too...especially for dipping in the sauce!

Finally, if you want to add more "bulk" to the dish, you can toss in some peas, sugar snap peas or even chick peas.

I added a few sugar snap peas to my bowl after cooking. I also think you could make this dish vegetarian by replacing the chicken with tofu. I am also really excited to try this over rice noodles. So many options!

Delicious! Please let me know your thoughts if you try it! Enjoy!



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