About this recipe
Curry powder and light coconut milk turn chicken and peppers into a saucy bowl without a long simmer. Keep the heat moderate so the coconut does not split.
Serve over rice the night you cook it. For the week, pack rice and curry separately so the grains stay fluffy when reheated.
Taste the curry paste before you commit the full amount. Brands vary a lot in heat and salt.
BUILD THE BASE
Step 1
Heat oil in a large deep skillet over medium-high. Add chicken, season with salt, and sear until mostly opaque, 4 to 5 minutes. Transfer to a plate.
Step 2
Add onion and pepper to the pan. Cook until softened, about 4 minutes.
Step 3
Stir in garlic, ginger, and curry powder or paste. Cook 45 to 60 seconds until fragrant.
SIMMER
Step 4
Pour in light coconut milk and scrape up browned bits. Return chicken and any juices.
Step 5
Reduce heat to medium-low and simmer gently until chicken is 165°F and the sauce thickens slightly, 8 to 10 minutes. Do not boil hard.
SERVE
Step 6
Taste for salt. Spoon over rice and serve.
Tips
Mild curry powder keeps this family-friendly; hot paste needs less than two tablespoons.
Full-fat coconut milk makes a richer sauce. Stick with light if you want the leaner bowl.
Swaps
Chicken breastChicken thighs
Add a few minutes; richer sauce cling.
RiceCauliflower rice
Cuts carbs; warm separately so the curry stays saucy.
Equipment
large deep skillet · grater for ginger
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