Simple Coconut Chicken Curry

Simple Coconut Chicken Curry


This chicken curry with yummy Indian-inspired flavors has a sweet sesame mango topping. It's easy to make and ready in 30 mins - so delicious!
  • 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
  • 2½ cups canned coconut milk
  • ½ cup fresh chopped cilantro
  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 cilantro. Serve the chicken and sauce over rice and with mango topping on the side (recipe below).
  5. In a bowl, mix 1 diced mango, 1 cup chopped cilantro, 2 tablespoons toasted sesame seeds, 2 tablespoons lemon juice, and a pinch of chili flakes. Serve with the chicken.

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