This recipe is my absolute all-time favorite curry chicken recipe EVER. It’s packed full of flavor and Zoey even gobbles it up without skipping a beat! There are similar recipes floating all over Pinterest but I decided to share my modified version. The marinade would be excellent on salmon and shrimp, I’m sure. In fact, I’m really tempted to just make a huge batch of it and freeze it with different meats for future meals. It’s that good. We cook this up in a frying pan, but this would be awesome on the grill, too. We’re a family of three, so this recipe yields lots of leftover chicken for lunches, which we don’t mind in the least bit. We eat dinner, then Glenn and I each get two additional lunches off of this.
- 2 pkg boneless, thin-sliced, skinless chicken breasts
- 3 tbsp melted coconut oil or olive oil, plus extra for frying (see directions)
- 1/2 cup light coconut milk, canned
- 2 tbsp soy sauce (strange, I know, but trust me)
- zest of 1 lime
- 1 tsp ground cumin
- 1.5 tsp ground coriander (I have whole coriander that I smash for this)
- 1.5 tsp sea salt
- 2 tbsp white sugar
- 2 tsp red curry powder
- 1/4 c. chopped fresh cilantro (optional)
- Set chicken breast packages on the counter to take the cold edge off of them before adding to your marinade. Otherwise, the coconut oil might start to solidify on the chicken while it’s marinating. While they’re sitting out, prepare your marinade.
- Place an open gallon-sized Ziplock bag in a bowl so it’ll stand up and stay open for you to mix your marinade. To the bag, add coconut oil, soy sauce, coconut milk and lime zest (Tip: zest the lime directly over the bag!). Mix well.
- Add cumin, coriander, sea salt, sugar, curry powder and cilantro. Mix well.
- Once marinade is all mixed together, add your chicken to the bag. Shake well to coat the chicken and set aside for 20 minutes. (Note: If you want to make this marinade ahead of time and let the chicken soak longer, then I would suggest using olive oil instead of coconut oil. That way you can put the marinating meat in the fridge without the coconut oil solidifying on you!)
- Heat 2 tbsp coconut oil over medium-high heat in a frying pan.
- Get started on the chicken! Because this is thin-sliced, it cooks up really quickly. Add however many pieces you can to the hot pan and cook for 3-5 minutes on the first side. Turn over to cook for an additional 3-5 minutes if the first side is brown and lifts easy from the pan. Chicken browns beautifully with this recipe! It will need to be cooked in batches, so have a plate ready on the side.
- I discard the marinade at this point, but you can heat what’s left in the bag in a sauce pan if you’d like to drizzle it over your chicken, rice or even roasted veggies. Make sure it simmers for at least 5 minutes to kill off the raw chicken…
- When chicken is all cooked, serve with the rice and a nice crisp salad or some roasted veggies.
- Note if you’re making rice: There will be just enough coconut milk left in the can to make with 1/2 cup of rice (we use brown). That will serve three people rice. If you want more rice, buy another can of coconut milk and follow package directions, just replacing the water with the milk. Also, I add a little extra milk since it’s thick. In our case, the can leftovers yield about 1.25 cup of milk, and we cook it with 1/2 cup of brown rice. All our milk is used and we have no rice leftovers. I season with lime juice and curry powder, or just salt + pepper.
Let me know if you try it and like it! I wish I could take credit for inventing this one, but I definitely can’t. This is merely my own take on a few different recipes I’ve seen out there, and it happens to work beautifully for us.