Creamy Coconut Chicken Curry with Bell Pepper and Basmati Rice

This creamy coconut chicken curry is proof that a homemade curry can be just as quick and easy as a stir-fry or grilled cheese. Juicy diced chicken thighs are seared until golden, then coated in tomato paste, chili flakes and warm spices before simmering in rich coconut milk. Tender bell pepper adds a pop of color and sweetness, while the sauce thickens into a luscious, nutty curry that begs to be soaked up with fluffy basmati rice.

Perfect for busy weeknights, this one-pan dish comes together in about 30 minutes with minimal prep. The combination of curry powder, paprika and a touch of sugar creates a balanced flavor that’s mildly spicy and subtly sweet. Serve it over steamed basmati rice and garnish with scallion greens for a satisfying meal that tastes like it simmered for hours.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Core, deseed and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until almost tender, about 5 minutes. (Tip: If needed, add splashes of water to help pepper soften.) Add scallion whites and cook until veggies are softened, 2 minutes more. Turn off heat; transfer to a plate. Wash out pan.
3. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat under pan to medium.
4. Add tomato paste, curry powder and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. Cook, stirring, until chicken is fully coated and spices are fragrant, about 1 minute.
5. Stir in coconut milk, ¼ cup water, 1 tsp sugar, 1 TBSP butter and a big pinch of salt. (For 4 servings, use ⅓ cup water, 2 tsp sugar and 2 TBSP butter.) Bring to a simmer, then reduce heat to low. Cook until thickened, 2-3 minutes more. Tip: Taste and add more sugar if you like a sweeter curry. Add bell pepper mixture and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Top rice with coconut chicken curry and sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute diced chicken breast. Cook just until done, about 4-5 minutes, to avoid drying out.

Is this curry spicy?

It has a mild heat from chili flakes. Adjust the amount to your taste or omit for a milder curry.

Can I make this dairy-free?

Yes, skip the butter and sour cream or use dairy-free alternatives. The coconut milk already provides creaminess.