Coconut Curry Chicken
with Bell Pepper over Basmati Rice
- Tree Nuts
- Milk
A flavorful homemade curry for dinner can be just as easy as a grilled cheese or quick stir-fry, and this recipe is perfect proof. Chicken breast strips are seared until browned, then coated in tomato paste, chili flakes, and aromatic spices and simmered in creamy, nutty, mildly sweet coconut milk. It’s all finished with tender bell pepper, then spooned over steamy basmati rice for soaking up every last drop of curry.
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
2 tablespoon
Sour Cream
1 tablespoon
Curry Powder
1 teaspoon
Paprika
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 teaspoon
Chili Flakes
2 unit
Scallions
1 unit
Bell Pepper
½ cup
Basmati Rice
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.
• While rice cooks, wash and dry all produce. • Core, deseed, and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. • 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 tender, 5-7 minutes. (TIP: If needed, add splashes of water to help pepper soften.) After 5 minutes, add scallion whites and cook until softened. • Turn off heat; transfer to a plate. Wash out pan.
• While bell pepper cooks, pat chicken* dry with paper towels and season all over with salt and pepper. • Once bell pepper is done, heat another drizzle of oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat under pan to medium.
• Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. • Cook, stirring, until chicken is fully coated and spices are fragrant, 1 minute.
• Stir in coconut milk, ¼ cup water, 1 tsp sugar, 1 TBSP butter, and a big pinch of salt. (For 4 servings, use 1⁄3 cup water, 2 tsp sugar, and 2 TBSP butter.) Bring to a simmer, then reduce heat to low. Cook until thickened, 2-3 minutes more. TIP: Taste and add more sugar if you like a sweeter curry. • Add bell pepper mixture and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork and season with salt and pepper; divide between bowls. • Top rice with coconut curry chicken and sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, creamy coconut curry taste; some found it mild and added extra spices for deeper flavor 🍲.
- Ease of prep: Customers appreciated how quick and simple this dish was to prepare, often comparing it favorably to takeout.
- Suggestions: Consider adding more vegetables like broccoli or zucchini; some enjoyed topping with peanuts or cilantro for extra texture and flavor.
- Portions: Several mentioned wanting more rice to balance the generous sauce; a few found the overall portion size small.
- Chicken quality: Some noted issues with fatty or gristly pieces in the pre-chopped chicken; several preferred whole chicken pieces to cut themselves.
Reviews from our home cooks
OMG this may be my favorite recipe ever and I would order once a week. I was zealous with the red pepper flakes so be careful. I recommend a little more rice to sop up the delicious coconut curry sauce. Soooo good
Excellent recipe. Delicious and easy to prepare. The chicken is infused with the delicious curry which is served over nutty tasting Basmati rice. This was so yummy that I made it again with ingredients I had at home. This recipe will definitely be a staple in my kitchen. Excellent!
This was surprisingly delicious. I hate bell pepper, so I went without, but the sauce was so good. I went out and bought the ingredients to make this myself after I finished it. I wish the measurements for the tomato paste and coconut milk were included on the recipe card. This rice absolutely needs some kind of stock to flavor it AND some chopped cashews in it or on top of the meal. This needs crunch.
I'm not a huge fan of bell pepper so I usually scale back on that but all of the HF coconut curries are delicious! Sweet with a little edge from the curry. I made this for my dad, who is super picky, and even he liked this!!!
Always a fave. Love the spiciness tempered by the smooth coconut flavors. The texture of the basmati rice compared to jasmine (though I like jasmine, too).
This is my first dish with HelloFresh. I know a good curry dish. And this was absolutely perfect. The portions are perfect, not too coconutty, the chicken tastes fresh and organic, perfect mix of spices. Only suggestion, offer carrots and raisins in addition.
This is the best meal I've had from Hello Fresh. I have now had 2 dishes of coconut curry chicken and both have been outstanding. The extra spiciness from the chili flakes add another level of goodness to this recipe.
We have tasted Hello Fresh's coconut curry chicken through different recipe variations over the years and I have to say that the latest recipe has absolutely perfected the dish. SO delicious.
This was delicious, but we prefer the Thai coconut chicken curry recipe. The basmati rice is a bit tougher, and the jasmine rice in the Thai recipe is sticky and amazing. We added our leftover coconut milk to the rice last time and it was to die for. The Thai recipe also has more spice than this one.
I liked the coconut milk and basmati rice. It made the dish unique and delicious!
