Recipe of the Month – Chicken Coconut Curry

Welcome to my new recipe of the month! This is a new idea I’m trying, to share my love of cooking with the world. I hope you enjoy the recipes I post here, which are designed to be reasonably easy, quick, nutritionally balanced, and of course, delicious. If you try a recipe out, please leave comments on the post with your experience. I’d love to know how it worked out for you!

This recipe is for a tasty, easy dish that my family enjoys. We aren’t huge fans of Indian food, but we don’t hate it either. I think this meal would be enjoyed by lovers of Indian food and picky eaters alike, because it’s mild while still being flavorful.

Servings: 2 (double the recipe for more servings!)
Total Time: 30 minutes

Chicken breast, 1 large or 2 medium
1 carrot
1 small bunch spring onions
3 tbsp curry paste
About ⅓ cup coconut milk (more for a creamier dish, less for a stronger curry flavor)
1 cup rice, uncooked
½ cup peas, fresh or frozen
Olive oil
Salt and pepper to taste
Fresh cilantro leaves, if desired

I sometimes like to prep for the meals I plan to cook in the week, on the day I go grocery shopping if possible. Getting all of the chopping, marinating, and slow cooking processes (like steaming rice) out of the way all at once makes it super quick and easy to cook dinner every night.

The curry paste I use is found in my grocery store in the aisle with Asian foods, which is also where the coconut milk is. Curry paste can be found in varying degrees of spiciness and with different flavors added, too. I use mild, which has plenty of flavor for my family. The coconut milk I use for cooking comes in a small can, and is very creamy and delicious. This recipe doesn’t use the whole can, and the leftover can be saved and used for other recipes.








I always take the temperature of meats when I’m cooking, because things like color, juices, or even the amount of time cooking aren’t always accurate or consistent ways of knowing when the meat is done. All it took was one case of food poisoning to convince us to adopt this practice! Food thermometers are not expensive, and it only takes a minute to check. You can download a free printable document with safe cooking temperatures for different types of meat here! It also has information on safe food handling practices in general.

Cook the rice.
Cut the chicken breast into bite-size pieces.
Wash and cut the ends off of the carrot, then slice it into thin slices.
Wash and cut the ends from the top and bottom of the spring onion, then cut the green stalks into thin slices, and roughly dice the bulb part.

In a large pan, heat about a tablespoon of olive oil. Season the chicken with salt and pepper, then add it to the pan. Dump in the carrots and onion as well. Stir, cover, and cook for 2-3 minutes. Stir again, and cover. Covering the pan helps the food cook faster and the veggies become more tender.









Add the curry paste and coconut milk* to the pan and stir it well to combine. Lower the heat, cover, and let it simmer for another few minutes.

*Coconut milk separates naturally, so if you’re not using an entire can, be sure to stir it first before measuring or scooping out the amount you’re going to use!





(Indian food isn’t exactly photogenic, now is it? But I promise it tastes good!)




Meanwhile, heat the peas, then add the rice, stir, and heat until it’s all nice and warm.









Check the temperature of the chicken with a food thermometer, to ensure it has reached at least 165 degrees Fahrenheit. Serve the rice with peas next to the chicken curry, and top with fresh, (washed), torn cilantro leaves, if so desired.


Enjoy your dinner!

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