Coconut Chicken Curry

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Coconut Chicken Curry
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 6 teaspoons Madras curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 sweet potato, cut into 1/2-inch pieces
  • 1 14 ounce can light coconut milk
  • 2 teaspoons (packed) brown sugar
  • 1 cup frozen peas
  • 1/3 cup basil leaves, thinly sliced


In a bowl, toss the chicken with 1 tsp. curry powder and the salt and pepper.

In a large skillet, heat 1 tbsp. oil over medium-high. Add the chicken and cook until browned, 3 to 4 minutes. Transfer to a plate.

In the same skillet, heat the remaining 1 tbsp. oil over medium-high. Add the onion and cook until just soft, 2 to 3 minutes. Add the garlic and cook 30 seconds. Stir in the sweet potatoes and cook 3 minutes. Add the remaining 5 tsp. curry powder and cook, stirring, 30 seconds. Add the coconut milk and brown sugar, bring to a boil, then reduce the heat to medium.

Simmer until the sweet potatoes are tender, 7 to 8 minutes. Stir in the peas and cook 2 minutes. Stir in the chicken and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the basil.