One of the yummiest days, National Curried Chicken Day or National Chicken Curry Day, is on January 12. This fantastic dish has been filling our bellies in the Western world since the 1800s and has existed long before then. We have India to thank for providing us with this delicious recipe, which has since spread worldwide, reaching the United Kingdom, America, and the Caribbean.

When you are unsure what to make for dinner, creamy Coconut Curry Chicken always comes through. It's fast, flavourful and healthy!

Coconut Chicken Curry is packed with delicious flavours and is an easy one-pot meal. This curry can be made in 30 minutes or less, making it the perfect weeknight dinner!

Ingredients :

• 3 tbsp coconut oil


• ½ medium yellow onion


• 3 cloves minced garlic


• 2 tbsp finely minced ginger


• 2 tsp yellow curry powder


• 3 tbsp red curry paste


• 2 tsp ground coriander


• 1 large red bell pepper


• 450g cut boneless skinless chicken breast or thighs


• Salt


• Pepper


• 1 tin full-fat coconut milk


• 1 tbsp lime juice


• 1-2 tbsp brown sugar


• 16g cilantro and/or basil


• 2 tsp fish sauce (optional)

Serves : 4

Cooks In : 30 min

Difficulty : Easy

Preparation Method :

1. Start by prepping ingredients: Dice the onion and mince the garlic and ginger. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
2. Heat 2 tablespoons of coconut oil in a large stockpot over medium-high heat.
3. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden.
4. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
5. Return the heat to medium-high. Add in the remaining 1 tablespoon of coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken.
6. Sprinkle on salt and pepper to taste.
7. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
8. Pour in the coconut milk, lime juice and brown sugar.
9. Stir until the chicken is cooked through and the curry is slightly thickened.
10. If desired, stir in the fish sauce.

Tips :

If you want a thicker sauce, you can remove 1-2 tablespoons of the sauce to a small bowl and whisk in 1 tablespoon of flour until smooth. Whisk this mixture back into the curry sauce. Serve over/with: cooked basmati rice and naan bread with additional lime wedges. Garnish individual plates with cilantro and/or basil.