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This chicken coconut curry is packed full of flavor. The sauce is lightly flavored with curry powder and coconut milk and topped with toasted almonds.
I know that I run a food blog, but sometimes, I don’t want to cook. I spend my whole day cooking for SheKnows articles, and then all of a sudden, it’s 6 p.m., and I haven’t even thought about dinner. Ugh.
That’s when Blue Apron entered my life, and things started to get a whole lot easier! They send you a box (meat or vegetarian) once a week that includes three delicious recipes and everything you need to make them: the meat, the vegetables, the fresh herbs, everything.
In my box, I received Pork Souvlaki Pitas with Tahini-Yogurt Sauce, Bronzed Salmon with Orange Marmalade and Israeli Couscous, and Chicken and apricot Coconut Curry with Basmati Rice. While they were all delicious, I fell head over heels in love with the curry. It was super simple to throw together, and the leftovers were perfect for lunch. Perfectly cooked chicken, creamy coconut milk, curry powder, and tons of spices—what’s not to love?
Looking for more delicious dinner ideas? Try my spicy garlic pork stir fry, healthier general tso’s chicken, spicy pork noodle bowl, 20 minute healthier orange chicken, spicy cashew chicken, tom kha gai, spicy coconut milk clams, easy beef and vegetable stir fry or my spicy beef with peanuts.
Chicken Coconut Curry
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- ⅓ cup chopped dried apricots
- 1 pound boneless skinless chicken breasts, 1/2 inch slices
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 (14 ounce) can full-fat coconut milk
- 1-½ tablespoons curry powder
- 6 baby bok choy, washed, ends trimmed, and thinly sliced
- ½ cup minced cilantro
- 2 cups basmati rice, cooked
- ⅓ cup chopped almonds
Instructions
- Add a 12-inch high-sided skillet over medium heat and add 2 tablespoons olive oil.
- When the oil is hot, add onion and saute for 5 minutes or until soft and translucent but not browned.
- Add the dried apricots and chicken and cook for 5 minutes.
- Add in garlic and ginger and stir to combine.
- Add in coconut milk and curry powder. Cook for 3 minutes over medium heat, reduce heat and simmer on low for 5 minutes.
- Add chopped baby bok choy and cook for 5 minutes until the greens are tender-crisp.
- Stir in minced cilantro.
- I like to dump in the cooked rice and stir to combine. If you prefer to top your rice, simply divide the rice between 4 bowls, top with curry mixture and garnish with chopped almonds..
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Finally made this for dinner tonight. It’s good. I just broccoli and lite coconut milk. I think it’s a little curry-spicy, but my husband doesn’t think so at all. Good.