Easy Chicken Curry with Cilantro Lime Rice
Recipe type: Gluten-free
Cuisine: gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the curry:
  • 2 TBSP coconut oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp. curry powder (I used 1 tsp. each sweet and hot curry powder -- depending on how spicy your curry powder is, and how hot you like your food, you may want to use slightly more or less)
  • 1 tsp. ground turmeric
  • 1 tsp. ground corriander (freshly ground if possible, but not necessary)
  • ½ tsp. ground cumin (freshly ground if possible, but not necessary)
  • ½ tsp. salt
  • 1 tsp. freshly grated ginger
  • 2 star anise
  • 1 14-oz. can lite or regular coconut milk
  • 1 lb. chicken breasts, boneless and skinless
  • 1 cup fresh or frozen peas
  • ½ cup fresh chopped cilantro
For the cilantro lime rice
  • 2 cups cooked rice (I typically use brown rice, but used jasmine in these photos)*
  • ¼ cup fresh chopped cilantro
  • zest of one lime
  • lime wedges, for serving
For the rice:
  1. Before starting on your curry, get the rice cooking. You can cook your rice according to the package directions, or in a rice cooker, or you can find a link to my method in the recipe notes below. When the rice is finished cooking, stir in the cilantro and lime zest while the rice is still hot. Serve warm.
For the curry (while the rice is cooking):
  1. Heat the oil in a large skillet over medium-high heat. Add the onion, and saute about 5 minutes, until softened and translucent. Add the garlic, and cook another 1-2 minutes. Add the spices, salt, fresh ginger, and star anise, and let cook for another 2-3 minutes, stirring so the spices are saturated with the coconut oil.
  2. Add the coconut milk, stir to combine, and nestle the chicken breasts into the pan. Cover, and reduce the heat to low. Let simmer for 15-20 minutes, until the chicken is cooked all the way through.
  3. Using a couple of forks, shred the chicken. (If you're using a non-stick pan, I suggest removing the chicken to a bowl to avoid scratching the pan's coating, then return the shredded chicken to the pan.)
  4. Remove the star anise, and stir in the peas and cilantro. Taste, and adjust seasoning if needed. (Note: if the curry is too spicy for your liking, you can add additional coconut milk, a pinch of sugar, or serve the curry with a cooling sauce of plain yogurt mixed with mint. Future batches can be made with less curry powder, adjusted to your liking.)
*My tutorial for how to cook rice, here: Perfect Rice Every Time.

Curries are one of my favorite dishes to make, in part because they are so versatile. This curry can easily be made vegetarian or even vegan by swapping the chicken for a couple cans of chickpeas (drained and rinsed).
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2017/01/easy-chicken-curry-cilantro-lime-rice.html