Quick Coconut Curry Chicken

Ashleigh Shanti
Chef de Cuisine, Benne on Eagle
Asheville, NC
  • 2 tablespoons curry spice powder
  • 3 tablespoons neutral oil such as grapeseed or vegetable
  • 1 medium yellow onion, diced
  • 1 cup sweet peppers, sliced
  • 3 large carrots, sliced
  • 1 lemon – juiced and seeds removed
  • 1 head broccoli, blanched or 2 cups frozen broccoli
  • 1 can coconut milk
  • 1 cup leftover chicken
  • 2 teaspoons salt
  • Handful of torn mint and cilantro (optional)
Serves Two
  1. In a large skillet or Dutch oven on a medium temperature, add curry spice and grapeseed oil. Stir continuously for a couple of minutes until aromatic.
  2. Add onion, peppers and carrots to pan; sauté until onions become translucent (about 8 minutes); then add lemon juice, scraping the brown bits at the bottom of the pan.
  3. Stir in the remaining ingredients (broccoli, coconut milk, chicken, salt). Allow curry to simmer over low heat for 10 minutes.
  4. Serve over potatoes, rice or noodles. Garnish with torn herbs (optional).
  • Curry spice powder substitute: 2 teaspoons allspice, 2 teaspoons turmeric, 1 teaspoon ground ginger, 1 teaspoon black pepper
  • Sweet peppers can be substituted with any peppers: bell peppers, poblano, anaheim
  • Chicken can be substituted with tofu or vegetables or another protein of your choice
  • To blanche broccoli, drop for 30 seconds in boiling water, then move to ice water