Creamy Coconut Chicken Curry with Bell Pepper and Basmati Rice

This creamy coconut chicken curry is proof that a flavorful homemade dinner can be on your table in no time. Tender chicken breast strips are seared until golden, then simmered in a rich coconut milk sauce with aromatic spices, tomato paste and a hint of chili flakes. Sweet bell pepper adds a pop of color and freshness, making every bite a delight.

Served over fluffy basmati rice, this dish is perfect for soaking up every last drop of the luscious curry sauce. It’s a simple, satisfying meal that brings the taste of South Asian cuisine to your kitchen without any fuss.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. Fluff with a fork and keep warm.
2. Season the chopped chicken breast with salt and black pepper.
3. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the chicken until browned on all sides, about 4-5 minutes. Remove from skillet and set aside.
4. In the same skillet, reduce heat to medium. Add the tomato paste, curry powder, paprika and chili flakes. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
6. Return the chicken to the skillet. Add the bell pepper (seeded and sliced). Cook for 5-7 minutes, until the chicken is cooked through and the bell pepper is tender.
7. Stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper if needed.
8. Serve the curry over the cooked basmati rice.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they are cooked through.

Can I make this dairy-free?

Yes, simply omit the sour cream or substitute with a dairy-free yogurt or additional coconut milk.

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.