Spicy Coconut Curry Chicken Bowl
Indulge in this delicious Spicy Coconut Curry Chicken Bowl that's packed with a kick of heat and bold, savory flavors- It's sure to be a crowd-pleaser!
Servings: 2 servings
Calories: 214kcal
Ingredients
CHICKEN:
- 1 ½ lbs. organic chicken breast, chopped into chunks
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
COCONUT CURRY SAUCE:
- 2 Tbsps Extra virgin olive oil
- ½ red onion, chopped
- 4 garlic cloves, minced
- 4 mini sweet peppers, chopped (You can also use 2 bell peppers)
- 2 organic tomatoes, diced
- 4 baby Yukon potatoes, peeled + cubed (You can also use russet potatoes or baby red potatoes)
- 1 tablespoon minced fresh ginger
- 4-6 fresh thyme sprigs
- 1 (14 oz.) can coconut milk, organic
- ½ cup organic chicken stock (You can also sub with veggie stock or chicken bone broth)
- 2 Tbsps curry powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper flakes
- ½ teaspoon ground cinammon
- ½ teaspoon ground allspice
- hot sauce, optional
BOWL:
- Your favorite side of veggies
- 1 Cooked basmati rice
Instructions
MARINATE THE CHICKEN:
- In a bowl, add your freshly cleaned + rinsed chicken chunks along with salt, black pepper, smoked paprika, cayenne pepper, garlic powder, and parsley. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinated overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
SEAR THE CHICKEN:
- In a medium skillet over medium-high heat, add the olive oil and once fully heated, add the chopped onions, minced ginger, and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, add in the curry powder, salt, black pepper, coriander, turmeric, red pepper flakes, cumin, cinnamon, allspice, chopped peppers, diced tomatoes, and chopped potatoes, stirring everything together until combined.
COOK EVERYTHING TOGETHER:
- Pour in the coconut milk, chicken stock, and hot sauce, stirring until combined. Let the mixture boil for a minute or so before adding in the thyme sprigs and reduce heat to simmer for about 20-25 minutes or until sauce thickens and the chicken + potatoes are cooked through and tender, stirring occasionally. Remove from heat once done.
ASSEMBLY:
- To serve, enjoy the curry chicken with basmati rice and your favorite side of veggies. Garnish with a bit of dried parsley and sprinkles of red pepper flakes, if desired.
- Bon Appétit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- TURMERIC: You can actually use only turmeric for the curry sauce, if desired. While using just turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
- HERB ROASTED TOMATOES: To make this, see my recipe here.
Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 2438mg | Potassium: 383mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1394IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 4mg