Spicy Curry Coconut Chicken Skillet Delight for Dinner

Looking for a protein‑rich dinner that’s ready in under half an hour? This Spicy Curry Coconut Chicken Skillet blends tender chicken, fresh veggies, and a fragrant coconut‑curry sauce. The result is a comforting, easy‑to‑make meal that satisfies a hungry family.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken breast (cut into bite‑size pieces)
• 1 Tbsp olive oil
• 1 medium onion (diced)
• 1 red bell pepper (diced)
• 1 cup sliced mushrooms
• 1 cup chopped kale
• 2 garlic cloves (minced)
• 1 Tbsp fresh ginger (minced)
• 2 Tbsp curry powder (or to taste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• pinch salt & pepper
• 1 cup canned coconut milk (full‑fat)
• 1 cup low‑salt chicken broth
• 2 Tbsp chopped cilantro
• 1 Tbsp lime juice
• 1 tsp grated fresh chili (optional)

Instructions

1. 1. Heat the olive oil in a large skillet over medium heat. 2. Add the chicken pieces and season with salt, pepper, cumin, and paprika; cook until browned on all sides, about 5 minutes. 3. Remove chicken and set aside. 4. In the same skillet, sauté onion, bell pepper, mushrooms, and kale until softened (≈4 minutes). 5. Add garlic, ginger, and curry powder; cook, stirring, until fragrant, ~1 minute. 6. Return chicken to the skillet, pour in coconut milk and broth, and bring to a simmer. 7. Reduce heat to low, cover, and let it cook gently for 10 minutes, until the sauce thickens slightly and chicken is cooked through. 8. Stir in lime juice, cilantro, and optional chili for heat. 9. Taste and adjust seasoning if needed. 10. Serve hot, garnished with extra cilantro.

Chef's Note

Finish the skillet with a splash of lime juice for a bright, zesty kick that cuts through the richness.

Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, stirring occasionally.

Substitutions

Swap chicken breast for skinless dark turkey thighs for extra flavor, or use firm tofu for a vegetarian option. Replace coconut milk with light coconut cream to lower fat content.