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Coconut Curry Chicken

Coconut Curry Chicken

with Bell Pepper over Basmati Rice

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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.

Tags:Lightning PrepCalorie Smart
Allergens:Tree NutsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Basmati Rice

1 unit

Bell Pepper

10 ounce

Chicken Breast Strips

1.5 ounce

Tomato Paste

1 tablespoon

Curry Powder

1 teaspoon


1 teaspoon

Chili Flakes

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

2 tablespoon

Sour Cream


2 unit


Not included in your delivery

Kosher Salt


2 teaspoon

Cooking Oil

1 teaspoon


1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat36 g
Saturated Fat18 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber3 g
Protein36 g
Cholesterol125 mg
Sodium270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.