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Prep Time:

20 minutes

Cook Time:

20 minutes


4 Servings

Coconut Curry Chicken


2 Tbsp olive oil

1 cup chopped yellow onion

1-1/2 Tbsp minced garlic

1 Tbsp peeled and minced fresh ginger

1 cup chicken broth

3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes

1/2 cup Coconut Curry Spice Blend – adjust to taste

Cayenne pepper to taste

Salt to taste

1 1/2 lbs diced boneless skinless chicken breasts

1 tsp cornstarch mixed with 2 tsp water (optional)

1/3 cup heavy cream

Shredded coconut (optional)


1. Heat olive oil in a 12-inch skillet over medium-high heat.

2. Add in onion and saute until slightly golden brown, about 4 - 6 minutes.

3. Add in garlic and ginger, saute 30 seconds

4. Add in Coconut Curry Spice Blend and saute 30 seconds.

5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.

6. Remove mixture from heat and allow to cool. Pour mixture into a blender or food processor then cover with lid and remove lid insert, cover opening with a clean folded kitchen towel. (Caution - blending a hot mixture in a closed blender can cause pressure to build up blowing off lid. Best to allow mixture to cool a bit before pureeing.)  Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.

7. Season sauce with salt, cayenne pepper, and additional Coconut Curry Spice Blend to taste.

8. Add in diced chicken.

9. Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 - 12 minutes.

10. During the last minute of cooking stir in the cornstarch and water if desired, to thicken sauce slightly or if needed thin with a little chicken broth.

11. Stir in cream then serve warm, topped shredded coconut over basmati rice.

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