How To Make Cast Iron Skillet Coconut Curry Chicken Recipe
A creamy and flavorful coconut curry chicken cooked in a cast-iron skillet. Perfect for a cozy dinner at home.
Serves:
Ingredients
- 1.5 lbs boneless chicken breasts, chopped
- 2 tbsp coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1.5 tbsp curry powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 red bell pepper, diced
- 1 cup coconut milk
- 1 cup chicken broth
- 1/2 cup frozen peas
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat your oven to 375°F.
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Heat a cast-iron skillet over medium-high heat.
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Add coconut oil and chopped chicken, and cook until browned, for about 5-7 minutes.
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Remove chicken from skillet and set aside.
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In the same skillet, add diced onion and minced garlic and cook until onions are translucent.
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Add curry powder, paprika, cumin, salt, and black pepper. Stir until fragrant.
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Add diced bell pepper and cook for 2-3 minutes
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Pour in coconut milk and chicken broth and let it simmer for 5 minutes, stirring occasionally.
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Return the cooked chicken to the skillet, and add frozen peas. Stir until everything is combined.
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Transfer the skillet into the oven and bake for 20-25 minutes.
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Garnish with chopped cilantro before serving.
Nutrition
- Calories : 423kcal
- Total Fat : 26g
- Saturated Fat : 18g
- Cholesterol : 108mg
- Sodium : 960mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 34g
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