Coconut Chicken Curry with Basmati

Recipe by: Aseky Bonaire. “I am a fan of anything coconut, and anything curry, so when I put my two favorite flavors into one dish-you get coconut curry chicken. Growing up my mom cooked with a lot of spices and curry being one of them. So this dish is definitely inspired by my culture (Panamanian and Dominican), and also my husband’s culture (Haitian).”

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Coconut Chicken Curry with Basmati

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  • 1 bag Success® Basmati Rice
  • 8 whole boneless chicken thighs
  • 1 tbsp coconut oil
  • 1 tbsp butter
  • 1 whole/medium red onion
  • 1 whole/large shallot
  • 1 tbsp Kosher Salt
  • 2 tbsp minced garlic
  • 1 tbsp ginger powder
  • 2 tbsp curry
  • 1 shake crushed red pepper
  • 2 tbsp tomato base sofrito
  • 1 can organic coconut milk
  • 1/2 cup chicken stock
  • 1/2 whole lime squeeze juice
  • 1 whole cilantro leaves for garnish
  • 1 whole mint leaves for garnish
  • 2 whole bell peppers (red and orange)


Curious About Curry?

Try this delicious, Indian-inspired recipe tonight! With just a few ingredients, convert simple chicken and rice into a flavorful, delicious chicken curry in less than 30 minutes.

This is a great option for weekly meal prep. Simply make the curry mixture and separate it into 4 portions. Our Success® Boil-in-Bag Rice makes it easy to prepare rice when you need it. Mix the rice in with the curry mixture when ready to eat and you have a tasty, perfect lunch for the office, school or even at home. Serve this curry as a rice bowl or plate it along with a side of vegetables.

The aromatic flavor of basmati rice is quite common for Indian dishes, however it can easily be swapped out for white rice if that’s what you have on hand. Use brown rice if you’re looking to add more whole grains into your diet.

Pro Tip

To get the most flavor out of each ingredient, first add the onion and garlic with the chicken and sauté until they turn translucent. Next, add in the curry and stir until everything is coated. Lastly, add in the tomatoes, stir and let everything simmer for 10 minutes.

  • Step 1

  • In a large skillet on medium heat, melt your coconut oil and butter. Once heated, add diced red onion and diced shallots. Cook until translucent which is about 6 minutes.

    Step 2

  • Add your ginger powder, garlic, curry powder, and cook for about 3 minutes until fragrant.

    Step 3

  • Add sofrito to the pan and cook for about 2 minutes.

    Step 4

  • Add sliced bell peppers to the pan and cook until slightly brown.

    Step 5

  • Then add half the can of coconut milk and 1/4 cup of chicken stock to the pan, mix around and place lid back over pan and let chicken cook.

    Step 6

  • While chicken is cooking, make your Success® Basmati Rice. Make sure you follow the directions on the box! I promise you, it will be perfect!

    Step 7

  • Once the chicken is fully cooked, stir in 1/4 cup of chicken stock to the pan and pour in the remaining amount of coconut milk, and add crushed red pepper. Use as much or as little as you want!

    Step 8

  • Since it’ll be pretty runny, and I like it to be more of a creamy consistency you can add corn starch to thicken it up.

    Step 9

  • Once corn starch is well blended, squeeze half a lime into the pot and stir!

    Step 10

  • Garnish with mint, and let it sit on “low” for 5 minutes.

    Step 11

  • When you serve it, garnish with cilantro! Enjoy!!

    For a vegetarian-friendly option, take a look at this delicious vegan meatloaf with mushroom.