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 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!
Find it online: https://homecookedliving.com/coconut-curry-chicken-amp-veggies/
