Lick Your Plate Coconut Chicken Curry

Lick Your Plate Coconut Chicken Curry

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Lick Your Plate Coconut Chicken Curry is so good you’ll want to lick your plate! This simple, 1-skillet, gluten-free dinner recipe will be on the table in under 30 minutes.

Hellooooo, my friend – long time no talk! I didn’t plan on taking an entire week away from the blog, but the past 7 days have been packed with summer fun. We had a great 4th of July, celebrated my birthday, bought a bike, visited the zoo, went to the Farmer’s Market, saw a baseball game, had a date night, splashed at the pool, and drank a near literal ton of prosecco on a friend’s patio. I regret nothing…except maybe that last glass of prosecco. On second thought – YOLO!

Anyway, it’s been a minute since we last casually caught up so I’ve got a Currently post coming your way in a few days. In the meantime, I’m sharing an easy dinner recipe that you’re going to ADORE – Lick Your Plate Coconut Chicken Curry.

After years of skipping sushi restaurants for fear of gluten cross contamination, Ben and I finally found a restaurant group here in town that does it right – Wasabi. We’ve eaten countless pieces of sushi from their restaurants over the past few months but on a recent visit we branched out and tried Seared Scallops with Lemongrass Miso Butter Glaze. OH MY WORD they were phenomenal! Miso brushed then broiled scallops nestled in a coconut broth served with white rice and vegetables reminded me of a fancy curry, and inspired me to make a simplified version at home.

Lick Your Plate Coconut Chicken Curry is made in 1 skillet with pantry staples, and is so tasty you’ll lick your plate clean. It’s ALL about the coconut curry sauce, which is definitely falling into the “spoon drink-worthy” category. If you think you don’t like curry, or maybe that your family won’t, try this dish. Mr. “I don’t like that!” Lincoln willingly ate an entire serving, and guess who else happily chowed down? Cameron! Hurry, hurry to make this curry!

(Sorry, had to.)

Start by sauting 2 chicken breasts seasoned with 1 teaspoon curry powder, salt, and white pepper (or black pepper) in 1 Tablespoon coconut oil until cooked through. Remove to a plate then set aside.

There are SO many curry powders available at the grocery store, it can kind of make your head spin. That said, I’ve always used Tone’s curry powder which I can find for a great price at $1.20, plus we love the taste. I also buy Tone’s white pepper to use for Asian/Thai dishes.

Turn the heat down to medium then saute 1 small chopped shallot in another Tablespoon coconut oil until tender, 2-3 minutes. Next add 1/2 teaspoon freshly grated ginger (I recommend this microplane for grating ginger, garlic, parm cheese, etc – it’s super versatile!) and 2 cloves garlic then saute until very fragrant, 1 minute.

Almost done! Pour in 1 can lite coconut milk, 1 Tablespoon curry powder, 2 teaspoons coconut sugar (or white sugar or honey), 1/2 teaspoon ground turmeric, salt, and white pepper then whisk until smooth. Turn the heat up to bring the sauce to a simmer, then turn it back down to medium.

Note: I prefer lite coconut milk in this recipe because it creates a well balanced sauce – not too heavy nor too coconutty. If you only have regular coconut milk on hand – no problem! Just add 1/4 cup or so of chicken broth to lighten it up.

Add 2 cups broccoli florets to the skillet then place a lid on top and simmer for 2 minutes. Remove the lid then add the cooked chicken back into the skillet and continue simmering until the broccoli is crisp-tender, and the sauce is slightly thickened and reduced, 1-2 more minutes.

Taste the curry then add more salt and/or white pepper if necessary, then scoop over cooked white rice and serve with lime wedges and chopped cilantro, if you please. Grab your fork then dive in (and seriously, no judgment if – make that WHEN – you lick you plate clean!) Enjoy!

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Lick Your Plate Coconut Chicken Currydairy freegluten free30 minute meal

Ingredients

  • 2 Tablespoons coconut oil, divided
  • 2 chicken breasts, cut into bite-sized pieces
  • 1 small shallot, chopped
  • 1/2 teaspoon grated fresh ginger (from a 1” section)
  • 2 cloves garlic, pressed or minced
  • 14oz can lite coconut milk
  • 2 teaspoons coconut sugar (or white sugar or honey)
  • 1/2 teaspoon ground turmeric
  • 2 cups broccoli florets
  • 1 lime, cut into wedges (optional)
Read the whole recipe on Iowa Girl Eats