You will love this chicken coco recipe

These photos are from a week or two ago, one of the many many times I’ve fixed this dish in the past six months since my twins were born. Because, believe it or not, there seem to be fewer of totally planned meals and more of the winging-it variety these days. Today is one of those days. So guess what we’re having for dinner?

I’ve made this dish probably a dozen different ways – spicy and not spicy, extra sweet, extra savory, with cashews, with broccoli instead of cabbage, with green peppers, with potatoes and carrots… they’re all fantastic. So don’t be afraid to add a little something or switch things around if you’ve got a veggie you’re wanting to use up, or add little extra lime or some sriracha if you love those flavors! This dish is pretty forgiving and perfect for busy people who love really yummy yellow coconut curry chicken dishes.

Ingredients

• 3-4 3-4 large boneless skinless chicken breasts, pounded to even thickness
• 1 small yellow or white onion, chopped
• 1 red bell pepper, chopped
• 4 tablespoons yellow curry powder
• 1 tablespoon Thai red curry paste
• 2 15-ounce cans coconut milk
• 2 teaspoons sugar
• salt to taste (I usually use about 1 teaspoon, *see note)
• juice of 1 lime (plus additional lime wedges for serving)
• 2 cups thinly sliced red cabbage
• handful fresh cilantro, roughly chopped
• 4 cups cooked white rice, for serving

Instructions

1. Chop chicken into 1-inch (bite sized) pieces. Drizzle a large pan or skillet with oil over medium heat.
2. Add chicken, onions, and peppers to pan. Saute 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies. Continue to saute 5-7 minutes or until chicken is cooked through.
3. Add red curry paste, coconut milk, sugar, and lime juice to pan. Stir over medium heat until sauce is begins to bubble. Stir in cabbage and cook 1-2 minutes just until cabbage is tender (OR you can steam the cabbage or microwave it on high for 2-3 minutes and serve it on top of the curry instead of cooking it into the curry – I usually prefer to serve it on top like this)
4. Taste, add salt, and taste again. (Add more salt as needed, see note)
5. Serve with cooked white rice and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.You can see an another chicken recipe here