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Coconut Chicken Curry

with Chicken Thighs & Bell Pepper over Basmati Rice

Coconut Chicken Curry

Tender chicken thighs and sweet bell pepper simmer in a creamy coconut curry, served over fluffy basmati rice for a comforting, fragrant dinner.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Bell Pepper
  • 1 teaspoon Chili Flakes
  • 1 unit Coconut Milk
  • 1 tablespoon Curry Powder
  • 10 ounce Diced Chicken Thighs
  • 1 teaspoon Paprika
  • 2 unit Scallions
  • 1.5 tablespoon Sour Cream
  • 1 unit Tomato Paste

Additional Ingredients

  • 1 tablespoon Butter
  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Coconut Chicken Curry
Indian
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories710
Protein35g
Carbs57g
Fat36g
Tags:
Protein SmartLow SodiumMass Gain FriendlyEasy Prep
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, skip the sour cream or use an unsweetened plant-based alternative. If you avoid chicken, swap in chickpeas or tofu; for a coconut-free version, use oat or cashew cream, noting tree nuts may still matter.

What to serve with it

Serve with a crisp cucumber salad or simply steamed greens to balance the rich coconut sauce. Warm naan or roti also works well for scooping up every bit, and a lime wedge adds a bright finish.

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