Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it’s delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce. And don’t forget to whip up some rice to soak up all that saucy goodness! Check out our step-to-step guide on how to cook rice for the fluffiest rice ever. Made it? Let us know how it went in the comment section below. Editor’s Note: This introduction to this recipe was updated on 8/26/20 to include more information about the dish.
In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.