Indian · lunch

Spicy Coconut Chicken Curry

Name: Spicy Coconut Chicken Curry
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2-3 tablespoons butter; 2 cups cooked rice, optional; 1 jalapeño, diced; 2 teaspoons olive oil; 1 cup onion, diced; 1 red bell pepper, diced; 2 skinless, boneless chicken breasts cut into bite size pieces or strips; 1 tablespoon Thai red curry paste; 2 cups yellow squash, sliced

“Spicy Coconut Chicken Curry takes around 20 minutes from beginning to end. This gluten free recipe serves 4 and costs $1.22 per serving. One portion of this dish contains approximately 20g of protein, 10g of fat, and a total of 478 calories. A mixture of chicken breasts, bell pepper, squash, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an Indian main course. It is brought to you by spoonacular user Sally Cooks. Users who liked this recipe also liked Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes, Kofat Curry/meat Ball Curry, and Meatball Curry (Kofta Curry).”

total: 20 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter2 tbsp
Riceoptional2 cups
Jalapeñodiced1
Olive oil2 tsp
Oniondiced1 cup
Bell pepperdiced1
Chicken breastsboneless chicken breasts cut into bite size pieces or strips2
Thai curry paste1 tbsp
Squashsliced2 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 20 min

1
Thanks for reading! You can find this recipe and many more of my original recipes at my blog here: http://sallycooks.com/2013/08/13/spicy-coconut-chicken-curry/ What to do:heat oil in a large pot over medium-high heatadd the chicken and onion; cook, stirring for about 5 minutesmix in the curry paste and remaining veggiescook, stirring for a few minutespour coconut milk into the pot and bring to a boiladd butter and simmer over medium heat until butter is melted, chicken is fully cooked and you’re ready to serve plain or over rice