This Turmeric Coconut Curry Chicken is every bit as dreamy as it looks! It comes together quick and makes for a super easy one pot meal.
I always seem to forget Indian food is a thing. It is not something that we ate growing up, and one day I just stumbled upon Butter Chicken. Wowza, I was missing out! I am a huge fan of BIG flavor, and that is something this turmeric coconut curry chicken sure doesn't lack. Using full-fat coconut milk ties this recipe together. It creates a creamy sweetness, combined with the honey, that will leave you drooling and dreaming of more!
Instead of using chicken breast in this recipe, you could cook a whole spatchcock chicken, too!
Recommended Sides
#1- Sauteed Red Cabbage
This is DELICIOUS. We have fallen in love with adding sauteed red cabbage to, well, pretty much everything. It is so healthy and nutritious, so no shame in eating it by the bowl-full! It makes the perfect accompaniment to the turmeric coconut curry chicken.
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#2- Instant Pot Brown Rice with Peppers
This instant pot brown rice with peppers is so yummy, and literally makes enough to feed a small army. Lately both Eddie and I prefer brown rice over any other kind, but feel free to use whatever you have on hand! Rice is pretty much a must for this recipe.
That's a wrap on this recipe. When you make this, I would love to hear your thoughts in the comments down below! Thanks for reading, and I promise you will be seeing more of me in May!
Have a lovely week, friend!
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📖 Recipe
Turmeric Coconut Curry Chicken
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Print Recipe Pin RecipeIngredients
- 4 Boneless Skinless Chicken Breasts cut into ½" cubes
- 2 tablespoon Olive Oil
- 2 tablespoon Butter
- ½ medium Red Onion diced
- 3-4 Cloves Garlic minced
- 1 large Red Bell Pepper diced
- 1 large Green Bell Pepper diced
Sauce:
- 1 tablespoon Curry Powder
- 1 tablespoon Dried Parsley
- 1 teaspoon Turmeric
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ¼ teaspoon Red Chili Flakes
- 28 oz Diced Tomatoes canned, not drained
- 5 oz Tomato Paste
- 1 cup Chicken or Vegetable Broth
- 400 ml Coconut Milk
- 1 tablespoon Honey
- Salt & Pepper to taste
Instructions
- Dice chicken breasts into ½" cubes and season with salt and pepper.
- In a large skillet or wok, add the extra virgin olive oil and cubed chicken breast. Over medium heat cook the chicken until lightly browned on all sides. Remove the chicken from the pan and set aside.
- Using the same skillet or wok melt the butter over medium heat and add the red onion, garlic, and bell peppers. Sautee until just softened, about 5 minutes.
- Add in the curry powder, parsley, turmeric, onion powder, paprika, red chili flakes, and cumin. Stir and toast for 30 seconds. This helps release a full bodied flavor from the spices.
- Add in the tomatoes, tomato paste, and broth (of choice). Stir sauce to completely combine. Bring sauce to a simmer for 5 minutes.
- While the sauce is simmering slowly whisk in the whole can of coconut milk and honey. Season with salt & pepper to taste.
- Add the diced chicken breast with all the jucies into the sauce. Cover and simmer for 10 minutes until chicken is fully cooked. Stir regularly to ensure ingredients do not settle and burn on the bottom of the pan.
- Serve over Instant Pot brown rice with peppers, your favorite rice, quinoa, steamed veggies, or sauteed red cabbage.
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Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Allison says
Mouth is watering already. Have written my shopping list and will be making this on the weekend at the cabin.
Thanks for every thing you do to inspire to world of home cooking.
Jessica says
Thank you! I hope you enjoy!
Kellie says
This is fabulous!! And sooooo nutritious. Thanks for making a fabulous meal.
Jessica says
Thank you for the sweet comment ? I hope you enjoy!
Allison says
Wow this recipe is great. I see last time I made this I forgot to leave a comment after I made it. Well I can’t forget that this time. This recipe is easy and packed with flavour. Really love it and will be making it again. Added to my favourites.