The first time I had curry was exactly one year ago. I was visiting my husband in Denmark (before he was my husband) and he made some pumpkin coconut soup. He mentioned maybe putting some curry in it. I said, “No! Please don’t put curry in it. I don’t like curry.” The reality was that I never actually had curry before. I just wasn’t too keen on it based on the things I smelled in restaurants that had curry in them. Sometimes restaurant dishes have way too many things going on in them, and that can be a bit too much for my nose. Maybe I had trouble deciphering curry from the 100 other spices in a dish. Maybe I didn’t really know what curry smelled like!
I thought about for a few seconds and said, “Sure. Why not? Throw some curry in it! ” What’s the worst thing that could happen? I’d spit it out. That’s not so bad. It’d be an opportunity to make a crazy face and say, “Ewwwww!” He put some curry in the soup and I loved it! It was a new flavor for me and I thought it was awesome. I flew back home to Boston, went straight to the food store, and bought a jar of curry.
I started making chicken with it back in Boston with a sprinkle here and there on some chicken and it was pretty tasty that way! Then I started adding coconut milk. That was a nice addition. Over the past year, I fine-tuned my method for making it so the chicken is perfectly cooked on the outside and moist on the inside. In the past few weeks, I also came up with sauce that takes only a few minutes to make that can be drizzled over the chicken and your rice (if you like to eat rice). The sauce is made in the same pan as you use to make the chicken, which means less to clean. I made it for my husband last week and sent him to work with it for lunch. He called me from work to tell me it was really good, even reheated!
I thought this would be the perfect time to share this recipe with you. It’s warming and savory which is just the kind of supper I like on a cold day. The fact that it’s easy will give you more time to do your Christmas shopping! Just follow these instructions and I bet you’ll be surprised how delicious it is, considering how simple it is to make.
Heat coconut oil in pan on medium/high heat until the pan is heated. While that is happening, mix salt, pepper, and curry in a small bowl.
Add chicken to the medium/high heat pan for a nice sear on one side (about 2 minutes). While the bottom side is searing, season the top of the chicken with half of the seasoning.
Flip the chicken breasts over and sear the other side for about 2 minutes. Season the side facing up with the remaining seasoning.
Lower the heat to medium and slowly/carefully add ½ cup coconut milk to the pan.
Cover the chicken for about 10 minutes to finish cooking. You want the chicken to have an internal temperature of 160 degrees. Remove the chicken to a serving platter or dish.
Add ¼ cup coconut milk to the juices in the pan. Bring to a serious simmer for one minute to thicken. Stir it constantly with a spoon so the coconut milk won’t burn. This is what a serious simmer looks like.
This is what the sauce looks like when it’s done. Smooth.
Pour the sauce over the chicken and serve. I like to serve this with rice. We always have rice, canned coconut milk, and curry on hand. When I want to make this, the only thing I need to buy is the chicken. If you have frozen peas on hand, you can add that to your rice as well.
I’m so glad I tried the curry last year. Sometimes you have to give new things a chance. That goes for food and experiences in life. You may need to spit things out now and then. But at least you tried!
Curry Coconut Chicken
(Makes four, 6 oz. pieces of chicken)
1 teaspoon coconut oil
½ teaspoon curry powder
½ teaspoon salt
¼ teaspoon white pepper
4 chicken breasts (about 1.5 pounds)
¾ cup full-fat coconut milk (separate ½ cup for the chicken and ¼ cup for the sauce)
- Heat coconut oil in pan on medium/high heat until the pan is heated.
- Mix curry powder, salt, and pepper curry in a small bowl.
- Add chicken to the medium/high heat pan for a nice sear on one side (about 2 minutes). While the bottom side is searing, season the top of the chicken with half of the seasoning.
- Flip the chicken breasts over and sear the other side for about 2 minutes. Season the side facing up with the remaining seasoning.
- Lower the heat to medium and carefully add ½ cup coconut milk to the pan. Cover the chicken for about 10 minutes to finish cooking. You want the chicken to have an internal temperature of 160 degrees.
- Remove the chicken to a serving platter or dish.
- Add ¼ cup coconut milk to the juices in the pan. Bring to a serious simmer for one minute to thicken.
- Pour the sauce over the chicken and serve.
- ½ teaspoon salt may seem like a lot. But it’s salting the chicken and the sauce. The sauce will probably go on some rice, which is unsalted and needs some salt.
- I like to serve this with white rice and peas. Rice, frozen peas, canned coconut milk, and curry powder are all things you can easily have on hand. So when you want to make this, all you need is the chicken.
- This tastes great reheated and will last for up to 3 days in the refrigerator.
Nutritional Information Per Serving (One 6oz piece of chicken with sauce): 259 Calories, 13g Fat, 489mg Sodium, 1g Carbohydrates, 0g Fiber, 1g Sugar, 32g Protein