coconut curry chicken

I feel the need to start off this post with the disclosure that I am not a measurer; I am a taster. This is the primary reason that I am a cooker and not a baker. Baking requires precision and I’m anything but precise in the kitchen.

So, there you have it – now let’s get started on this week’s “Cooking with Lindsey” recipe.

Your base for this recipe is coconut milk. The pic below is my fave brand. I’ve tried a lot of different coconut milk brands and I’ve found this one to have the best flavor.

You will want to empty the coconut milk in to a medium sized non-stick pan and set the fire to a heat that provides a gentle boil.

Next up: adding spices. I’m going to say a tablespoon for each of the ingredients listed below and you can adjust according to your liking. As for the hubs and I, we love flavor, so I tend to have a heavy hand when using spices.


Spice Mix

Curry Powder
Chili Powder
Ground Mustard
Smoked Paprika
Garlic Powder
Chili flakes from the Hot Chili Oil – do NOT use the oil, just the flakes
(the wine is just for you to sip while cooking)

Let the spices and coconut milk simmer gently for 20 minutes or so. You will notice that the coconut milk will start to thicken; this is why I love to cook with coconut milk! It gets slightly thick would having to add anything to it!

While you are simmering your sauce, cook up some rice – I personally just make white rice according to the instructions on the package, but you could have some fun with flavored rice, if you like to live dangerously!

Now for the chicken:

I like to buy chicken tenders from my local grocery because they are already sliced thin, which makes them cook a little quicker and more evenly. If you’re using thinly sliced chicken tenders, you will just want to cut them in to bite sized pieces, just as my hubby did here.

Now here’s the key for cooking the chicken: do NOT use a non-stick pan. It took me a while to convert to non-stick when sautéing meat; hear me now, believe me later!

Add 3 tbs. butter to your pan, along with your chicken and set your heat to medium-high. You want to slightly brown the chicken and the butter because you will scrape those brownings in to your sauce.

Once your meat is fully cooked, add the sauce to the pan you have been cooking the chicken in. Scrape the bottom of the pan to release your brownings and let the chicken simmer in the sauce for 3 minutes. Remove pan from heat.

Prepare your bowls with rice on the bottom and spoon your Coconut Curry Chicken over the top. Enjoy with some Naan and a nice glass of Chardonnay.

Bon Appetit and cheers to a quick, easy and tasty meal!


  1. Mmmmm I love coconut milk and anything sauce – this sounds delish!

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