After years of skipping sushi restaurants for fear of gluten cross contamination, Ben and I finally found a restaurant group here in town that does it right – Wasabi. We’ve eaten countless pieces of sushi from their restaurants over the past few months but on a recent visit we branched out and tried Seared Scallops with Lemongrass Miso Butter Glaze. Oh my word, they were phenomenal and the flavors reminded me of coconut chicken curry, so I whipped up my own version at home the very next day!
Lick Your Plate Coconut Chicken Curry is made in 1 skillet with pantry staples, and is so tasty you’ll lick your plate clean. It’s ALL about the coconut curry sauce, which is definitely falling into the “spoon drink-worthy” category (my favorite category.) If you think you don’t like curry, or maybe your family won’t, try this dish. My oldest, aka Mr. “I don’t like that!” willingly ate an entire serving, and guess who else happily chowed down? My TODDLER! Hurry, hurry to make this curry! (Sorry, had to.)
How to Make This Recipe
Start by sauting chopped chicken breasts seasoned with curry powder, salt, and white pepper (or black pepper) in coconut oil until cooked through. Remove to a plate then set aside.
There are SO many curry powders available at the grocery store, it can kind of make your head spin. That said, I’ve always used Tone’s curry powder which I can find for a great price, plus we simply love the taste. I also buy Tone’s white pepper to use in Indian/Asian/Thai dishes.
Turn the heat down to medium then saute chopped shallot in another Tablespoon coconut oil until tender, 2-3 minutes. Next add freshly grated ginger and garlic then saute until very fragrant, 1 minute.
Pour in canned coconut milk, more curry powder, coconut sugar (or white sugar or honey), ground turmeric, salt, and white pepper then whisk until smooth. Turn the heat up to bring the sauce to a simmer, then turn it back down to medium.
Add broccoli florets to the skillet then place a lid on top and simmer for 2 minutes. Remove the lid then add the cooked chicken back into the skillet and continue simmering until the broccoli is crisp-tender, and the sauce is slightly thickened and reduced, 1-2 more minutes.
Scoop the luscious mixture over cooked white rice then serve with lime wedges and chopped cilantro, if you please. Grab your fork then dive in (and seriously, no judgment if – make that WHEN – you lick you plate clean!) Enjoy!
More Easy Curry-Based Recipes
Thai Sweet Potato Curry Vegan Chickpea Curry Thai Coconut Shrimp Soup Vietnamese-Style Caramelized Ground Pork Bowls Senegalese Soup
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