Coconut Curry Chicken is most definitely one of my top 5 favorite dinners to eat and it’s also pretty straightforward to make. It’s on our menu once or twice a month, if not more. It’s because of this recipe that I discovered how much I really love eating anything that’s been cooked with coconut milk (I don’t like drinking it, which is weird, I know) and if it’s got curry in it, I’m probably going to love it. If your anything like me, you’re going to love this one too!
I am pretty proud to say that this dish is not just one of my favorites, but everyone I’ve made it for so far has asked for it again. My mom requests that I make it for her whenever she comes to visit, and Jaxon, my 8 year old son, has even said it’s his third favorite dinner (behind peanut butter and jelly sandwiches and chicken nuggets). There are rarely any leftovers in my home, but this is one of those meals that’s even better the next day when the flavors have more time to all blend together.
I would highly recommend using regular coconut milk in this recipe, versus light, for the most coconut flavor. I almost always use cauliflower when I make this, but I have used broccoli in the past and it’s good to. I just prefer cauliflower. It’s a pretty monotone orange colored dish if you use cauliflower, but what it lacks in color is made up for in flavor! This recipe is also naturally gluten free and low carb!
While this Coconut Curry Chicken is delicious all on it’s own, you can also serve it over rice, or maybe give quinoa a try? I would just suggest you try it 🙂 and let me know what you think!