Chicken with Vegetables and Creamy Coconut Sauce

Creamy, spicy, and tender with a hint of coconut—this chicken with vegetables and creamy coconut sauce smells like you’re on vacation. The sauce is rich and mild, the vegetables stay nice and crisp, and everything comes together in a single pan. Perfect for a weeknight when you want something warm and easy without spending hours in the kitchen.

Since this recipe uses coconut milk instead of regular cream, it’s a great option if you’re avoiding cow’s milk. The ingredients are all readily available at the supermarket and often work well for a lactose-free day, as long as you check the label. This way, you can enjoy a deliciously creamy meal without any hassle.

Kitchen Fusion

Time 30 min

Difficulty Easy

Equipment Frying pan

Portions

persons

Preparation

Step 1: Cook the chicken

Heat the oil in a skillet or frying pan over medium heat. Cut the chicken into cubes and cook for 4 minutes until lightly golden brown. Don't overcook it, or the chicken will become dry.

Step 2: Add the vegetables

Add the stir-fry vegetables and cook for 5 minutes. Stir occasionally so everything cooks evenly. The vegetables should still have a little bite to them.

Step 3: Make the sauce

Sprinkle the curry powder over the chicken and vegetables and stir well. Pour in the coconut milk and stir until everything is well combined.

Step 4: Let it simmer

Let it simmer gently for 8 to 10 minutes until the sauce thickens slightly. Stir occasionally to prevent the sauce from burning. Taste and season with salt and pepper.

Step 5: Serve

Serve the chicken with coconut sauce alongside rice or naan. Spoon a generous amount of the sauce over it so that every bite is deliciously creamy.

Nutritional values per person

🥦 Vegetables: 90 g
🍚 Carbohydrates: 35 g
🍗 Protein: 26 g
🥑 Grease: 15 g
🌾 Fiber: 5 g
🧂 Salt: 1.1 g
🔥 Energy: 580 kcal

Tips & label

Add a pinch of chili flakes if you like it spicy.

Delicious with cucumber or a fresh salad for some extra crunch.

Check the coconut milk and spice mix for any additives; they're usually free of cow's milk, but it's a good idea to double-check.

Store leftovers in the refrigerator for up to 2 days, and gently reheat them in a pan with a splash of water or coconut milk.

Cut the chicken into equal-sized pieces so that everything cooks at the same time and the sauce thickens nicely.

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Ingredients