Creamy Coconut Curry Chicken with Bell Pepper and Basmati Rice

This creamy coconut curry chicken is proof that a delicious homemade curry can be just as quick and easy as a stir-fry or grilled cheese. Tender chicken breast strips are seared until golden, then coated in tomato paste, chili flakes and aromatic spices before simmering in rich, nutty coconut milk. The addition of bell pepper adds a pop of color and sweetness, making every bite irresistible.

Spooned over steamy basmati rice, this curry soaks up every last drop of the luscious sauce. It’s a satisfying weeknight dinner that comes together in under 30 minutes, using simple ingredients you likely have on hand. Perfect for those nights when you crave something warm, comforting and full of flavor.

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 Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1.5 ounce 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.
3. 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 tender, 5-7 minutes. (Tip: If needed, add splashes of water to help pepper soften.) After 5 minutes, add scallion whites and cook until softened. Turn off heat; transfer to a plate. Wash out pan.
4. While bell pepper cooks, pat chicken dry with paper towels and season all over with salt and pepper. Once bell pepper is done, heat another 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.
5. 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, 1 minute.
6. Stir in coconut milk, ¼ cup water, 1 tsp sugar, 1 tablespoon butter and a big pinch of salt. (For 4 servings, use 1/3 cup water, 2 tsp sugar and 2 tablespoons 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.
7. Fluff rice with a fork and season with salt and pepper; divide between bowls. Top rice with coconut curry chicken 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 thighs instead of chicken breast strips?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

Can I make this dairy-free?

Yes, substitute the butter with a dairy-free alternative and omit the sour cream or use a dairy-free yogurt.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.