15-Minute Coconut Curry Chicken

15-Minute Coconut Curry Chicken
Author: Lisa McDonell
Prep time:
Cook time:
Total time:
Serves: 4
I promise you will swoon from the incredible scent of simmering coconut milk while making this yumma-licious 15 min recipe. And it turns out oh-so-fancy tasting…no one will believe it only took you 15 mins to make!
  • 3 boneless/skinless chicken breasts, cubed
  • 1 cup onions, diced
  • 1-2 sweet potato(es), cubed
  • 5 cloves garlic, minced
  • 1 can coconut milk
  • 2 Tbsp curry powder
  • 3 Tbsp Butter
  • 2 Tbsp fresh cilantro
  • Salt and Pepper to taste
  1. Cube your chicken breasts, dice onions, mince garlic and cube sweet potato(es).
  2. In a large sauce pan, melt 2 Tbsp butter over low heat. Add curry powder and stir to blend.
  3. Pour in coconut milk and mix well. Continue to keep mixture warm over medium/low heat.
  4. In a separate large skillet, melt 1 Tbsp butter and saute onions and garlic
  5. Once onions are translucent, add cubed chicken and cook over medium/low heat.
  6. When chicken is cooked and is just starting to brown, add chicken/onion/garlic mixture to saucepan of coconut milk.
  7. Add sweet potatoes to saucepan of coconut milk and mix well. Bring mixture just to a boil.
  8. When mixture starts to boil, turn heat to low, cover saucepan and let simmer for 30 mins. (Try not to drool from delicious scent emanating from saucepan!)
  9. Stir in fresh cilantro. Serve over warm rice (my personal fave is Basmati rice) or over cooked quinoa for an added protein punch.
  10. (For a vegetarian option, you can easily substitute a can of chick peas in place of chicken breasts)

About the Author

Hi - I'm Lisa McDonell, a Virtual Assistant who shows other women how to launch and grow their own online business, make money from home and have a fun and supportive Virtual Assistant Lifestyle.