Easy Coconut Curry Chicken with Bell Pepper and Basmati Rice

This homemade coconut curry chicken is proof that a flavorful 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, creamy coconut milk. The addition of bell pepper adds a pop of color and sweetness, making every bite irresistible.

Served over a bed of fluffy basmati rice, this dish soaks up every last drop of the luscious curry sauce. Perfect for a weeknight dinner that feels special without the fuss, this recipe is sure to become a favorite in your home.

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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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup basmati rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. While the rice cooks, prepare the chicken: Pat the chicken breast dry with paper towels and season with salt and black pepper. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Transfer to a plate and set aside.
3. In the same skillet, reduce heat to medium. Add 1 tablespoon butter and cook the scallions (white parts only, sliced) for 1 minute until fragrant. Stir in 1 tablespoon tomato paste, 1 tablespoon curry powder, 1 teaspoon paprika, 1 teaspoon chili flakes and 1 teaspoon sugar. Cook for 30 seconds, stirring constantly.
4. Pour in the coconut milk and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet along with any accumulated juices. Add the bell pepper (seeded and sliced into strips). Simmer for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly.
5. Stir in 2 tablespoons sour cream until well combined. Taste and adjust seasoning with salt and pepper if needed. Serve the curry over the cooked basmati rice, garnished with the remaining scallion greens (sliced).

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

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 curry dairy-free?

Absolutely. Substitute the butter with coconut oil or a dairy-free margarine and use a dairy-free sour cream alternative or omit it.

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, adding a splash of water if the sauce thickens.