It’s Midweek Delicacy Time: Chicken Coconut Curry

Chicken Coconut Curry

Our main purpose here is to eliminate food waste. Even with the best intentions this can be difficult. With our busy lives, sometimes even planning our meals still doesn’t prevent us from having to throw out rotten vegetables. These days I am often traveling and come home to veggies starting to look a little wrinkled. Believe it or not you can create some pretty delicious meals with these bruised beauties. Check out this beautiful Thai/Indian inspired dish I made using veggies on their last leg. The best part of this dish is how easily adaptable it is.

As I was creating this dish I started thinking of other ways I could put this meal together that would be just as wonderful. Instead of chicken using fish and adding butternut squash would keep it seasonal and healthy. To make it easy for you to be creative, I listed which ingredients were optional and provided tips for where to add your add-ins.

This dish has a lovely texture and is very fragrant. Enjoy it with rice and see if you can stop going back for more.

Happy eating friends!


IngredientsChicken Coconut Curry

Serves 4

1 lb boneless, skinless Chicken breast, cut into 1 inch pieces
1 tbsp Conola oil
1 Onion, grated on large holes of box grater
1 tbsp grated fresh Ginger
2 cloves Garlic, finely minced
1 fully ripe Tomato, diced or 1 1/2 cups packaged diced tomatoes
1 tsp Garam Masala (can be substituted with a combo of cinnamon, cumin, coriander & nutmeg)
1/4 tsp Chili or Cayenne powder
1/2 tsp Salt
freshly ground Black Pepper
1 can Coconut Milk
1/4 cup Basil, lightly sliced
1/4 cup Water
1 Red or Yellow Pepper, seeded and cubed (optional)
1-2 fresh Chili peppers, cut in half lengthwise and deseed (optional)


  1. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant and lightly golden, about 5 minutes.  Chicken Coconut Curry
  2. Add the tomato and sauté for another 3 minutes, stirring frequently.  Use your spatula to smash the tomatoes a bit, and break them up. It should start to look like a paste. Tip: If you are using a tomato starting to go use 1/2 cup of packaged chopped tomatoes as well. It will add the needed juice to create the paste consistency. Chicken Coconut Curry
  3. Add the red/yellow pepper, garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. Turn the heat to medium-high. Tip: When you add the seasonings add any extra vegetables you may want to include.
  4. Pour in the coconut milk and the water.Chicken Coconut Curry
  5. Once the coconut milk is mixed in add in the chicken, chili pepper and basil. When the mixture comes to a good boil, lower heat and bring to a simmer. Cook until the chicken is cooked through, about 10 minutes. Tip: For fish, add in the basil, and chili first then bring mixture to a boil before adding the fish. To not over cook the fish check it after 4 minutes.Chicken Coconut Curry

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