Coconut Curry Chicken


1 tbsp. vegetable oil

1 tbsp. butter

1 medium red onion, chopped

2 large shallots, minced

Kosher salt

2 cloves garlic, minced

1 tsp. freshly grated ginger

1 1/2 tbsp. curry powder

2 tbsp. tomato paste

1 (13-oz) can coconut milk

1/2 c. water1

1/2 lb. boneless, skinless chicken breast, cut into 1″ pieces

Juice of ½ lime

Lime wedges, for serving

Mint leaves, torn, for serving

Cilantro leaves, torn, for serving

Cooked rice, for serving


  1. In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
  2. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
  3. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
  4. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.

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