Coconut Curry Chicken:
Not Just For Art Aficionados!


This coconut curry chicken delight is a masterpiece!

We have a great recipe with plenty of color combinations to rival da Vinci! And my Chef will tell you I love having different colors in my recipes! It adds so much when you’re serving to friends and guests!

To start, everything is lovingly coated in a white, silky coconut milk sauce. Follow that with a nice red pepper. And for the final touch, some fresh peas. But as you’ll see later, the color exhibit can continue...

Of course, while I love da Vinci, I’d certainly never eat one of his paintings... ;)

Ingredients (Serves 4 coconuts):

1 chicken breast
1 tablespoon of butter
1 medium onion
2 tablespoons of curry paste
1 small can of coconut milk
1 tablespoon of honey
1 red pepper
2-3 tablespoon of cilantro
½ cup of peas
½ tablespoon of parsley
½ tablespoon of onion


Melt the butter in a skillet over medium heat.

Peel and wash the onion. Cut into thick slices.

Add the onion and curry paste into the skillet, and stir often until onion softens. It should become a lovely light brown golden color when you’re through.

When onions are ready, stir in coconut milk and honey. Heat and stir for a few minutes.

Remove the skin from chicken. Cut the breast into bite-size chunks.

Wash the the red pepper. Slice it into thick pieces.

Wash and chop cilantro. Do the same for both the parsley and the green onion. But keep them separate!

Stir the chicken, red pepper, and peas into the coconut milk mixture. Cover and simmer. Stir occasionally.

Remove from heat and stir in cilantro.

Finally, add the parsley and green onion!

My Chef's Tips:

When you’re ready, serve with a green salad and rice. If you’re feeling artistic you can add all kinds of veggies to the salad and as a side, to add even more color to your presentation...

This is a meal not just for art aficionados, but for connoisseurs of all fine things - like my coconut curry chicken!

Apanē bhōjana kā ānanda!

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