Simple Coconut Chicken Curry

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings: 6

Calories Per Serving: 435 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

• 2 tablespoons sesame oil

• 2 pounds boneless skinless chicken breast, cubed

• 2 tablespoons regular or spicy curry powder

• 3-4 tablespoons red curry paste

• 1 tablespoon tomato paste

• 2 tablespoons salted butter

• 2 garlic, chopped

• 1 tablespoon chopped fresh ginger

• 2 cups chopped broccoli florets

• 2 1/2 cups canned coconut milk

• 1/2 cup fresh chopped coriander

Instructions

• 1. In a large skillet, combine the oil, chicken, curry powder, and a pinch of salt. Set over medium-high heat, then cook 3 minutes. Add the curry paste, tomato paste, butter, garlic, and ginger. Cook another 2 minutes.

  2. Add the broccoli, then pour in the coconut milk. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened.

  3. Stir in the coriander. Serve the chicken and sauce over rice and with mango topping on the side (recipe below).

SESAME MANGO TOPPING

• 1. In a bowl, mix 1 diced mango, 1 cup chopped coriander, 2 tablespoons toasted sesame seeds, 2 tablespoons lemon juice, and a pinch of chili flakes. Serve with the chicken.