Weeknight One Pot Chicken Coconut Curry
Another weeknight winner from my kitchen to yours! This curry is a one pot wonder and healthy! Allergy friendly and loaded with veggies you will be sure to add this into your weekly rotation.
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Prep ingredients by cubing chicken, chopping potatoes and carrots, dicing onion, and mincing garlic.
  2. Heat olive oil over medium-low heat in a dutch oven. Add in the carrots, potatoes, and onion. Cook until just beginning to get tender. (*If you are serving with rice, I would start cooking it at this stage*.)
  3. Add in the chicken, green beans, garlic, and water. Cover and cook until chicken cooked through, stirring occasionally.
  4. Add in the curry powder, ginger, and coconut milk. Bring to a low simmer and cook until potatoes and carrots are fork tender.
  5. Remove from heat and squeeze in the juice of half a lime.
  6. Serve with rice. Or naan (if you aren’t gluten free). Or both!
Recipe Notes

I use Chaokoh coconut milk almost exclusively because it’s the best one available at my supermarket. America’s Test Kitchen recommends Aroy-D coconut milk if you can find this one at yours!

Don’t have a use for the other half of your lime? I usually just squeeze mine over my rice to give it a little zip. 

We buy our naan at Costco, but you can find Stonefire naan at almost any grocery store in the bakery area.