This post may contain affiliate links, which means I make a small commission off items you purchase at no additional cost to you. Please read my disclaimer page.
I love coconut curry because it is so nourishing, flavorful, and easy. It’s a balanced meal that is easy to whip up after a long day of work and enjoy with the family. It’s also delicious as leftovers, which is always a bonus.
The ingredients
Onion, garlic, sweet potato, summer squash, diced tomatoes – the vegetables of the dish that. add color, flavor, and a boost of nutrients.
Fresh ginger, curry powder, salt, pepper – The classic spices that make curry dishes so delicious.
Lite coconut milk – The base of the sauce. Feel free to use full-fat coconut milk for a creamier version.
Oil – To cook the veggies and chicken, feel free to use coconut, olive, or avocado oil.
Boneless, skinless chicken thighs – the protein of the dish. Feel free to sub with chicken tenders or breasts.
Basmati rice – To serve the curry on. Feel free to sub with brown rice.
Parsley or cilantro for garnish, if desired.
Flour of choice – This is an optional addition to help thicken the sauce to your desired consistency. It only takes 1-3 tablespoons. You can use regular flour or oat, cassava, coconut, etc.
The method
- Cook rice according to package instructions, making a yield of 4 cups.
- You’ll begin the curry by preheating a large skillet to medium-high heat. You’ll want to use a 6 quart skillet to have plenty of room for all of the ingredients.
- Add the onion and cook several minutes, then add the sweet potato, garlic, and ginger and cook a couple more minutes.
- Add the chicken and curry powder then add the yellow squash, coconut. milk, diced tomatoes, salt, and pepper. Simmer for several minutes then reduce heat to medium, cover, and simmer about 10 more minutes.
- Add flour to thicken the sauce if desired.
- Serve over cooked rice and enjoy!
Make it your own
- Substitute other veggies in place of the sweet potato and summer squash, such as carrots, butternut squash, zucchini, cauliflower, and bell pepper.
- Use full-fat coconut milk instead of lite for an even creamier, more flavorful curry. If you love the taste of coconut, then I definitely recommend this version! However, if you want a more mild coconut taste, then stick with the lite coconut milk.
- Use brown rice instead of basmati for a lower-glycemic rice.
- Use ground ginger if you don’t have fresh. I don’t necessarily recommend this if you have the option to pick up some fresh ginger. But if you forgot it or are in a pinch, then you can try substituting dried ground ginger. I would use 1 tsp, add to taste.
- Replace the chicken thighs – if you don’t have chicken thighs on hand, then feel free to use chicken tenders or breasts. Any will work!
Other recipes you’ll love
Moroccan Chicken & Veggies w/Lemon Garlic Sauce
Pesto Mozzarella Stuffed Chicken
Please be sure to leave a comment and review if you try this recipe! It means so much to me. Thanks in advance!
PrintCoconut Curry Chicken & Veggies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Indian
Ingredients
2 Tbsp coconut oil or olive oil
1 medium sweet onion, diced
1 medium sweet potato, cut into small 1″ pieces
3 garlic cloves, minced
1.5 inch cube fresh ginger (peeled), grated or minced
1 lb boneless skinless chicken thighs, cut into bite sized pieces (about 1″)
1 1/2 Tbsp curry powder
1 yellow squash, cut into 1” quarters
1 tsp salt, to taste
1/4 tsp black pepper
1 (13.5oz) can diced tomatoes
1 (15oz) can lite coconut milk
Optional: 1-3 Tbsp flour of choice, to thicken the sauce if desired
To Serve
4 cups cooked basmati rice
Chopped cilantro or parsley for garnish
Instructions
- Prep 4 cups of cooked rice, following package instructions. I recommend cooking the rice in broth for best flavor.
- Prep the chicken and veggies as instructed.
- Heat oil in a large 6 QT (5.7 L) pan over med-high heat. Add onion and cook for a few minutes. Add sweet potatoes, garlic, and ginger and cook for a couple more minutes.
- Add the chicken and curry powder and cook for a couple minutes.
- Add the yellow squash, diced tomatoes, coconut milk, salt, and pepper and simmer for a few minutes.
- Reduce heat to medium, cover the pan, and simmer for 9-12 minutes, stirring occasionally. The chicken should be cooked through and the sweet potatoes should be fork tender.
- The sauce will still be quite thin, so add flour of choice to achieve desired consistency if you want it thicker. Start with 1 Tablespoon, stir it in well, then add from there. A little bit goes a long way for thickening the sauce (I used 2 Tablespoons for the photo for reference on thickness).
- Serve over cooked rice and garnish with fresh cilantro or parsley.
- Please leave feedback and your review if you made this recipe! Thanks!
Pingback: Ginger Sesame Chicken Stir Fry » Home Cooked Living
Yummmm. This recipe is so simple but packs a ton of flavor. I like that I can use just about any veggie I have on hand and throw it together for a delicious, quick meal!
Thanks for the review! Using veggies you have on hand is the best 🙂