Description
A cozy, flavorful chicken curry dish made with smoky paprika, tender chicken, and creamy coconut milk. Perfect for quick weeknight dinners or comforting weekend meals, this dish is easy to make and packs a bold, satisfying punch when served over a bed of fluffy rice.
Ingredients
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1.5 lbs chicken breast, cut into bite-sized pieces
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1 red bell pepper, sliced
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1 medium onion, diced
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3 cloves garlic, minced
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1 tablespoon paprika (sweet or smoked)
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1 teaspoon ground cumin
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1 can (13.5 oz) full-fat coconut milk
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2 tablespoons olive oil
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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2 cups cooked white rice, for serving
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté for 3–4 minutes until soft and fragrant.
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Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until golden brown on the outside.
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Stir in paprika and ground cumin to coat the chicken evenly. Add the sliced red bell pepper and cook for another 3 minutes.
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Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Stir well and bring the mixture to a gentle simmer.
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Simmer for 10–12 minutes, until the chicken is cooked through and the sauce thickens slightly.
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Season with salt and pepper to taste, and stir in chopped cilantro.
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Serve hot over steamed white rice. Garnish with additional cilantro if desired.
Notes
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For extra spice, add red chili flakes or a pinch of cayenne pepper during Step 3.
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Substitute chicken thighs for a juicier, more flavorful variation.
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Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
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Add vegetables like spinach, zucchini, or peas for more color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes