So Here's the Story Behind This Chicken Coconut Curry
Okay, picture this: it's a Tuesday night, the kind where the kids are fussing, the dog is barking like he's seen a ghost (again), and I realize, oh joy, I forgot to start dinner. Out comes this dairy-free chicken coconut curry, which, let me tell you, has saved my bacon (well, chicken) more times than I can count. First time I made it, I was honestly just making things up as I went along, tossing in coconut milk because we were out of cream and the youngest had just decided dairy was her nemesis. Turned out, the whole family licked their plates clean. Even my husband, who usually claims curry is too 'complicated' for a weeknight, gobbled it up. So yeah, if you need a dinner that doesn't require a culinary degree—and won't have the kids pulling faces—this one's your ticket. (And hey, if you spill a little coconut milk on the floor, the dog will love you forever. Ask me how I know!)
Why I Keep Coming Back to This Recipe
I make this when I want something cozy but not heavy and when I can't be bothered with forty-billion ingredients. My family goes crazy for this because it isn't spicy—seriously, it's probably the only curry on earth my youngest doesn't declare 'too hot.' (If you want to add heat, go for it, but don't blame me if the kids stage a mutiny.) I used to hate how most curries would have cream or yogurt, which just never sat right with us, so coconut milk is my old faithful now. Oh, and you only need one big pan, so less washing up—thank goodness for small mercies. Sometimes I think about making a double batch but, well, it always disappears before I get the chance.
Grab These Ingredients (and a Few Swaps I Use)
- Chicken breast (about 500g or so) – thighs work too, honestly, even frozen if that's all you've got. I've used leftover roast chicken before in a pinch.
- 1 can coconut milk (full-fat is richer, but light works if you're pretending to be healthy)
- 1 big onion, chopped (red, yellow, whatever's rolling around in your veggie drawer)
- 2 garlic cloves, minced – or a good squeeze from a pre-minced tube, no judgment
- 1 thumb-sized piece of ginger, grated – or, okay, a teaspoon of ground ginger if you're in a rush
- 2 teaspoon curry powder (I use mild, but you do you; my Gran swears by Patak's, but honestly, whatever's on sale)
- 1 cup diced carrots (sweet potato's also lovely, or just skip if you're out)
- 1 bell pepper, chopped (red or yellow is prettiest, but green works)
- Handful frozen peas (optional, but my kids actually eat them in curry)
- Salt and pepper (I eyeball it, but probably about a teaspoon of salt)
- Olive oil or any neutral oil for cooking
- Fresh cilantro for garnish (except if you hate cilantro—I'm not the flavor police)
Let's Get Cooking (Don't Panic If It Looks Weird)
- Heat a splash of oil in a big pan over medium heat. Toss in the onions and cook until soft-ish, maybe 5 minutes. If they start to catch, just turn the heat down—I've burned them before, and it's not the end of the world, just scrape the bits off.
- Stir in the garlic and ginger. Keep it moving for maybe a minute, until it smells amazing.
- Add the curry powder next. This is where I usually sneeze, so maybe stand back for a sec. Let it all sizzle for another minute.
- Chicken goes in now—chop it into bite-sized bits. Let it brown up a bit (maybe five minutes?). Don't worry if it's not cooked through, it'll finish in the sauce.
- Chuck in the carrots and peppers. Give it a good stir.
- Pour in the coconut milk. At first, it will look a bit curdled and odd, but just keep stirring. It'll come together; trust me. Season with salt and pepper.
- Simmer for about 15 minutes, or until the veggies are tender and chicken's cooked through. This is the bit where I sneak a taste (or two—quality control!).
- Stir in the peas for the last couple minutes, just to heat them through. If you’re feeling fancy, chuck in a bit of fresh cilantro at the end.
- That’s it! Serve it up while it’s hot. Unless you're like me and forget the rice, in which case, toast is a perfectly acceptable side (just don’t tell my mother-in-law).
Some Notes I’ve Learned the Hard Way
- If you use frozen chicken, just add a couple minutes to the simmering and check the pieces inside are actually cooked. I know, obvious, but I’ve spaced out before and served it a bit, er, pink. Not ideal.
- Light coconut milk makes it a bit thinner. You can bubble it longer to thicken—or just tip in another handful of veggies to bulk it out.
- I find it tastes better the next day, but that’s only happened once, since my lot eat it straight away.
Variations I’ve Messed With
- Swapped out chicken for chickpeas or tofu when my vegetarian friends come round. Works a treat!
- Added spinach (baby kind wilts down so quickly). Actually, I find it works better if you add it right at the end, otherwise it gets a bit sad-looking.
- Tried adding pineapple once, because I read it online somewhere—regretted it. Kids loved it; I thought it was weird.
Equipment (and What to Do If You Don't Have It)
- Big frying pan or deep skillet. If you’ve only got a saucepan, just use that. Done it before, works fine.
- Chopping board and a sharp-ish knife (though, confession: I once hacked the chicken with kitchen scissors in a hurry, and it all still tasted good)
- Wooden spoon for stirring—or a spatula, or heck, I’ve used tongs when all else failed
How to Store Leftovers (If There Are Any!)
Pop any leftovers into a container with a lid and stick it in the fridge. It’ll keep for up to three days, though honestly, in my house it never lasts more than a day! Reheat gently in the microwave or on the stove, adding a splash of water if it’s looking a bit thick. Oh, and here’s a good article on storing leftovers safely if you want to get nerdy about it.
How We Like to Serve It (Rice, but Also...)
We usually pile this over fluffy basmati rice (the instant microwave stuff in a pouch does the trick if you’re knackered). Sometimes I make naan on the side, but usually just store-bought—no one’s judging. My eldest likes it with a dollop of mango chutney, which I think is a bit much, but hey, each to their own. Oh! And if you want a veggie side, a simple cucumber salad balances the curry nicely.
Lessons Learned (Or, Stuff I Wouldn't Do Again)
- I once tried rushing the browning stage; regretted it because the onions tasted raw. Now I just accept it takes the time it takes.
- Don’t skimp on the salt. I used to—out of habit more than anything—but the curry really needs it to pop, especially with all those creamy coconut flavors.
- If you forget to thaw the chicken, just cut it up frozen and extend the cooking time. Works, but your arm will get a workout!
FAQ (People Always Ask Me These...)
- Can I make this in advance? Totally, and actually, I think it tastes better the next day (if you can hide it in the back of the fridge where the kids won't spot it).
- Is it freezer-friendly? Yup, but I would probably freeze the curry without the rice (rice goes a bit weird, in my opinion). Just defrost overnight and reheat gently. Here's a handy guide about freezing curries.
- How spicy is this? Mine comes out really mild, but you can add a pinch of chili flakes if your crowd likes a kick. I rarely do, because the kids start complaining.
- Can I skip the ginger? I’ve done it before when I ran out. Still tasty, just a little less zingy.
- Do I have to use chicken breast? Nah, thighs are juicier and cheaper (at least where I live), but any chicken works—just cut off any bits you don't like.
- Is this curry authentic? Oh, heavens no. It's more 'Tuesday night survival' than anything you'll find in a proper restaurant, but it hits the spot.
If you’re looking for more easy dairy-free dinners, I sometimes browse Minimalist Baker's dinner ideas—makes me feel like I have my act together, even if I don’t.
Anyway, let me know if you make this! And if you find a way to keep leftovers from vanishing, send me a postcard with your secret. Cheers!
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 red bell pepper, diced
- 1 can (14 oz/400ml) coconut milk
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
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2Add the minced garlic, curry powder, and turmeric. Stir and cook for 1 minute until fragrant.
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3Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
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4Add the diced red bell pepper and pour in the coconut milk. Stir to combine, bring to a gentle simmer, and cook for 10 minutes.
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5Add the frozen peas, season with salt and pepper, and simmer for another 5 minutes until the chicken is cooked through and the sauce has thickened.
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6Serve warm, garnished with fresh cilantro if desired. Enjoy with rice or naan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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