Looking for delicious and healthy chicken dinner ideas? This Coconut Lime Chicken Curry offers a vibrant, flavorful meal that’s surprisingly easy to make. You’ll love this quick dish for a weeknight dinner that feels special.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken breasts also work well; just adjust cooking time.
- Coconut Milk: Full-fat coconut milk is best for richness, but light coconut milk can be used for fewer calories.
- Curry Paste: Red curry paste provides a nice kick; green curry paste can be used for a milder flavor.
- Lime: Fresh lime juice is essential for brightness; do not use bottled.
Ingredients:
Main:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp coconut oil or olive oil
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup chicken broth
- Juice of 1 lime (about 2 tbsp)
- 2 cups fresh spinach
Optional Garnishes:
- Fresh cilantro, chopped
- Cooked jasmine rice or cauliflower rice, for serving
Spices:
- 1 tsp turmeric powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450-500 (without rice)
- Tools Needed: Large skillet or Dutch oven, cutting board, knife, grater.
Step-by-Step Instructions:
1. Prepare the Chicken
Pat the chicken thighs dry and cut them into uniform 1-inch pieces. Season the chicken all over with salt and pepper. This step ensures even cooking and adds flavor.
2. Sauté Aromatics
Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3. Build the Flavor Base
Add the red curry paste, turmeric, and cumin to the skillet. Cook for 1-2 minutes, stirring constantly, to toast the spices. This step deepens the curry’s flavor profile.
4. Add Chicken and Bell Pepper
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes. Stir in the sliced red bell pepper.
5. Simmer the Curry
Pour in the coconut milk and chicken broth, stirring well to combine everything. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through.
6. Finish with Lime and Spinach
Remove the skillet from the heat. Stir in the fresh lime juice and spinach until the spinach wilts, which takes just a minute or two. Taste and adjust seasonings if necessary.
7. Serve and Enjoy
Ladle your Coconut Lime Chicken Curry into bowls. Garnish with fresh cilantro, if desired, and serve immediately with jasmine rice or cauliflower rice for a complete and healthy chicken dinner idea.
Variation Ideas:
- Extra Veggies: Add chopped broccoli, green beans, or sweet potato during the simmering stage.
- Spicier Kick: Increase the amount of red curry paste or add a pinch of red pepper flakes.
- Creamier Texture: Stir in a tablespoon of almond butter at the end for added richness.
Storage Instructions:
Store any leftover Coconut Lime Chicken Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ):
Can I use frozen chicken?
Yes, thaw frozen chicken completely before cutting and cooking to ensure even doneness.
Is this curry spicy?
The spice level depends on the red curry paste you use; you can adjust the amount to your preference. Start with the recommended amount and add more if you like extra heat.
What if I don’t have fresh ginger?
You can use 1 teaspoon of ground ginger if fresh isn’t available, though fresh provides a more vibrant flavor.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free when using full-fat coconut milk.
What kind of rice is best with this?
Jasmine rice or basmati rice are classic choices, but cauliflower rice is an excellent low-carb option for a healthy chicken dinner.
Can I prepare this ahead of time?
You can chop all the vegetables and chicken in advance. The curry itself also reheats beautifully.