Buy Now →Coconut 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
Scale
2 Tbsp coconut oil or olive oil1 medium sweet onion, diced1 medium sweet potato, cut into small 1" pieces3 garlic cloves, minced1.5 inch cube fresh ginger (peeled), grated or minced1 lb boneless skinless chicken thighs, cut into bite sized pieces (about 1")1 1/2 Tbsp curry powder1 yellow squash, cut into 1" quarters1 tsp salt, to taste1/4 tsp black pepper1 (13.5oz) can diced tomatoes1 (15oz) can lite coconut milkOptional: 1-3 Tbsp flour of choice, to thicken the sauce if desired
To Serve
4 cups cooked basmati riceChopped cilantro or parsley for garnishInstructions
- 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!
Find it online: https://homecookedliving.com/coconut-curry-chicken-amp-veggies/
