Coconut Curry Chicken
with Bell Pepper over Cauliflower 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
½ cup
Basmati Rice
1 unit
Bell Pepper
10 ounce
Chicken Breast Strips
1 unit
Tomato Paste
1 tablespoon
Curry Powder
1 teaspoon
Paprika
1 teaspoon
Chili Flakes
1 unit
Coconut Milk
(Contains: Tree Nuts)
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Scallions
12 ounce
Riced Cauliflower
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
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.
Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain) and a big pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. (Save basmati rice for another use.)
• While rice cooks, wash and dry 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.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy, rich curry; some found it mild and added extra spices for deeper flavor 🍲.
- Ease of prep: Most found it simple to make, though a few beginners felt it was more challenging than expected.
- Suggestions: Consider adding extra veggies like peas, onions, or eggplant for more substance and nutrition.
- Portions: Some wanted larger servings or additional vegetables to make the meal more filling.
- Spice level: Adjust chili flakes carefully; a little goes a long way for those sensitive to heat.
- Cauliflower rice: Many loved this low-carb option; try adding turmeric and garlic for extra flavor.
Reviews from our home cooks
Was a kind of basic chicken curry. I expect more from Hello Fresh than "basic". It was still good, but I would modify if I fixed again. The picture shows more "gravy" than the recipe actually creates. I would have prefered something closer to the pic and wondering how I would modify the recipe for that, without sacrificing flavor.
Added turmeric and garlic to Cauliflower rice and added 2 TBSP butter. Doubled tomato paste, curry powder (w/Garam marsala) , and paprika. Doubled coconut milk w/half & half and 2 TBSP butter, no water. Doubled sour cream.
I don't cook curry myself so I always love recipes that I wouldn't normally make. This is very creamy and rich and not too spicy for me.
This was so good with the cauliflower rice as a replacement. Seemed much healthier & I like it spicy so I upped the curry seasoning!!
Very healthy and tasty, but NOT that easy to prepare and cook, for an amateur like me.
Needs some more veggies in the mix. 1 small pepper for 2 servings is sad.
This was delicious! I did add diced yellow onion and peas to the curry. So good!
I have ordered this a few time and I will continue. I like to make this with and without the curry powder. It is delicious either way.
This was absolutely delicious! Right up there for one of my favorites as well! This dish was as close to perfection as possible.
Soooo good, made me gain an appreciation for curry. I am now a curry person.
