This aromatic coconut chicken curry is a delightful blend of tender chicken pieces and crisp bell peppers, all swimming in a rich, creamy coconut sauce. Made with Bird’s Nest Complete Curry spice rub, this recipe delivers authentic curry flavor without the need to measure multiple spices. Perfect for busy weeknights, this curry comes together in under 40 minutes and pairs beautifully with steamed rice.
COOK TIME:
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
DIRECTIONS:
- Start by prepping ingredients by dicing the onion and mincing the garlic and ginger. We recommend peeling the ginger with a spoon or vegetable peeler, then finely mincing it. Thinly slice the red bell pepper into long vertical strips then in half horizontally.
- Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3–5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in Bird’s Nest Complete Curry spice rub, stir often for 2–3 minutes or until lightly toasted and fragrant.
- Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1–2 minutes, then add chicken cubes. Sprinkle salt and pepper to taste. Cook, stirring often, for another 4–5 minutes or until the chicken cuts are slightly brown on both sides.
- Pour in coconut milk and cook until chicken juices run clear or the meat temperature reaches 165°F, and curry sauce has thickened. Stir to prevent burning and sticking.
- Serve over rice.
