Creamy Coconut Chicken Curry with Bell Pepper and Basmati Rice

This creamy coconut chicken curry is proof that a delicious homemade dinner can be just as quick and easy as a stir-fry or grilled cheese. Juicy diced chicken thighs are seared until golden, then simmered in a rich, nutty coconut milk sauce with aromatic spices, tomato paste and a touch of chili flakes for heat. Tender bell pepper adds a pop of color and sweetness, making every spoonful irresistible.

Serve this fragrant curry over steamed basmati rice to soak up every last drop of the luscious sauce. It’s a satisfying meal that comes together in about 25 minutes, perfect for busy weeknights when you crave something comforting and flavorful.

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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 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 almost tender, about 5 minutes. If needed, add splashes of water to help soften. Add scallion whites and cook until veggies are softened, 2 minutes more. Transfer to a plate; wash out pan.
4. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat to medium.
5. Add tomato paste, curry powder and paprika to the pan with chicken. Add a pinch of chili flakes if you like spice. Cook, stirring, until chicken is fully coated and spices are fragrant, about 1 minute.
6. Stir in coconut milk, ¼ cup water, 1 tsp sugar, 1 TBSP butter and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until thickened, 2-3 minutes. Taste and add more sugar if you prefer 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 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 thighs?

Yes, you can substitute diced chicken breast, but be careful not to overcook as breast meat dries out faster. Cook until no longer pink, about 4-5 minutes.

Is this curry spicy?

It has a mild heat from chili flakes. You can adjust the amount to suit your preference or omit it entirely for a non-spicy version.

Can I make this dairy-free?

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