---
title: Coconut Curry Chicken
source: {name: HelloFresh, url: "https://www.hellofresh.com/recipes/coconut-curry-chicken-60896b3bea839124067e8944"}
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens: [Tree Nuts, Milk]
tags: [Lightning Prep, Calorie Smart, Easy Prep, Curry, Chicken]
rating: 4.5
rating_count: 35500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the rich, creamy coconut curry taste; some found it mild and added extra spices for deeper flavor.
  - theme: Ease of prep
    text: Customers appreciated how quick and simple this dish was to prepare, often comparing it favorably to takeout.
image: "data/recipes/coconut-curry-chicken.jpg"
---

@basmati rice{1%cup}
@chopped chicken breast{12%oz}
@bell pepper{1%unit}
@scallions{2%unit}
@cooking oil{2%tbsp}
@tomato paste{2%tbsp}
@curry powder{1%tbsp}
@paprika{1%tsp}
@chili flakes{1%tsp}
@coconut milk{13.5%oz}
@butter{1%tbsp}
@sugar{1%tsp}
@sour cream{2%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@water{1¼%cup}

In a #small pot{}, combine @basmati rice{1%cup}, @water{¾%cup}, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, wash and dry all produce. Core, deseed, and dice @bell pepper{1%unit} into 1-inch pieces. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender ~{5%minutes}. If needed, add splashes of water to help pepper soften. After 5 minutes, add scallion whites and cook until softened ~{2%minutes}. Turn off heat; transfer to a plate. Wash out pan.

While bell pepper cooks, pat @chopped chicken breast{12%oz} dry with paper towels and season all over with salt and pepper. Once bell pepper is done, heat another drizzle of cooking oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through ~{5%minutes}. Reduce heat under pan to medium.

Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. Cook, stirring, until chicken is fully coated and spices are fragrant ~{1%minute}.

Stir in coconut milk, ¼ cup water, 1 tsp sugar, 1 TBSP butter, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until thickened ~{2%minutes}. Taste and add more sugar if you like a sweeter curry. Add bell pepper mixture and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.

Fluff rice with a fork and season with salt and pepper; divide between bowls. Top rice with coconut curry chicken and sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve.