Why You’ll Love This these Creamy Coconut-Curry Chicken Papadoris
This creamy coconut-curry chicken brings together the warm spices of paprika and curry with rich coconut milk, creating a sauce so velvety and flavorful that you’ll want to lick the pan clean.
The tender bite-sized chicken pieces practically melt in your mouth, while the toasted pine nuts add just the right amount of crunch to keep things interesting.
Best of all, this whole comfort-food masterpiece comes together in one pan in about 15 minutes, which means less cleanup and more time to savor every single spoonful.
Ingredients List
You only need a handful of ingredients to create this restaurant-quality dish that’ll have everyone asking for seconds.
- 2 lbs boneless skinless chicken breasts, cut into bite size pieces
- 4 tablespoons butter or margarine
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/4 cup pine nuts, lightly roasted
- 2 tablespoons soy sauce
- 2 teaspoons Hungarian paprika
- 14 fluid ounces good quality coconut milk
- 1/4 teaspoon ground cumin
- 1 teaspoon curry powder (of your choice)
- 2 teaspoons tapioca or cornstarch
- 1/4 cup cold water
A few things to keep in mind about these ingredients:
- The coconut milk provides healthy fats and a creamy texture without dairy, making this naturally lactose-free if you skip the butter for oil
- Pine nuts pack protein and heart-healthy monounsaturated fats, though they do add calories
- You can lighten things up by using light coconut milk, but honestly, life’s too short for watery curry sauce
- The spices bring antioxidants and anti-inflammatory benefits, so you’re basically eating medicine that tastes like heaven
- If you’re watching sodium, you might want to go easy on the soy sauce or choose a low-sodium version
Step by Step Directions
This creamy coconut-curry chicken comes together in about 20 minutes using simple stovetop techniques that build incredible layers of flavor.
- Remove all fat from chicken breasts and cut into bite-size pieces.
- Melt butter in a large frying pan, then add chopped onion and minced garlic, sautéing until onions become translucent.
- Add chicken pieces to the pan, cover and fry for about 6 minutes until cooked through and white, stirring occasionally.
- Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder, then cover and continue cooking for 5 more minutes, stirring occasionally.
- Mix tapioca or cornstarch with cold water in a cup until completely dissolved.
- While the sauce is bubbling, slowly add the cornstarch mixture in small amounts, stirring constantly until the sauce thickens to gravy consistency.
- Adjust seasonings to taste and serve immediately.
For even easier preparation of your ingredients, consider using a stand mixer to quickly combine spice blends or whip up any accompanying side dishes.
Substitutions and Variations
- No tapioca or cornstarch – A tablespoon of flour whisked into the cold water works just fine, or you can simmer it exposed for a few extra minutes to let it reduce naturally.
- Coconut milk varieties matter – Full-fat gives you restaurant-level richness, while light coconut milk keeps things a bit more weeknight-friendly on the calories.
- Add vegetables – Bell peppers, snap peas, or baby spinach stirred in during the last few minutes turn this into a complete one-pan meal.
Additional Things to Serve With This Dish
This creamy, aromatic chicken deserves some equally delicious companions to round out your dinner plate.
- Rice is your best friend here – Whether you go with fluffy jasmine rice, nutty brown rice, or even cauliflower rice for the carb-conscious crowd, you need something to soak up that gorgeous coconut curry sauce.
- Naan or flatbread for the win – Because sometimes you just want to scoop up every last drop of sauce with something warm and pillowy, and your family will thank you for the extra carbs.
- Simple steamed vegetables – Broccoli, green beans, or asparagus add color and crunch without competing with those complex curry flavors.
- A crisp side salad – Something light and acidic, maybe with cucumber and a simple vinaigrette, cuts through all that rich coconut milk beautifully.
- Roasted sweet potatoes – Their natural sweetness plays so nicely with the warm spices, plus they’re substantial enough to make this feel like a proper feast.
Cooking Tips & Tricks (Chef’s Notes)
A few little secrets can take this dish from good to absolutely swoon-worthy, and trust me, these details matter more than you might think.
- Don’t rush the onion and garlic step – Let them get properly translucent and fragrant because that’s your flavor foundation, and nobody wants a foundation made of sad, crunchy onion bits.
- Pat your chicken dry before cooking – Wet chicken just steams in the pan instead of getting those lovely golden edges that add so much flavor depth.
- Toast those pine nuts yourself – Pre-toasted ones from the store taste like cardboard compared to the nutty, buttery magic you get from a quick pan-toast.
- Use full-fat coconut milk, please – The light stuff just makes everything taste watery and sad, and life’s too short for sad curry.
- Add the thickener slowly – That tapioca or cornstarch mixture can turn your silky sauce into wallpaper paste faster than you can say “oops,” so drizzle it in bit by bit while stirring.
- Taste as you go – Your paprika might be more potent than mine, your curry powder might be different, so adjust those seasonings until they make your taste buds happy.
- Let it rest for a few minutes – The flavors need time to mingle and get acquainted, plus the sauce continues thickening off the heat.
Nutritional Facts
This coconut-curry creation delivers a satisfying balance of protein and flavor while keeping the carbs relatively low.
- Calories: Approximately 420-480 per serving
- Protein: 35-40g from the chicken breasts – excellent for muscle maintenance and satiety
- Fat: 28-32g, primarily from coconut milk and pine nuts (mostly healthy saturated and monounsaturated fats)
- Carbohydrates: 8-12g, mainly from onions and spices
- Fiber: 2-3g from the coconut milk and spices
- Sodium: 600-750mg, largely from the soy sauce
- Iron: Good source from the paprika and curry spices
- Vitamin E: Present in pine nuts and coconut milk
- Potassium: Decent amount from coconut milk and chicken
- Healthy MCTs: Medium-chain triglycerides from coconut milk support metabolism
- Antioxidants: Paprika, garlic, and curry spices provide anti-inflammatory compounds
- Low carb friendly: Under 15g carbs per serving makes this keto-compatible
- Gluten-free: Naturally gluten-free when using tamari instead of regular soy sauce
Fun “Did You Know?”
Did you know that coconut milk contains lauric acid, the same compound found in breast milk that helps boost immune function? I find it fascinating that this creamy ingredient naturally supports your body’s defenses.
Here’s another fun fact: paprika isn’t just colorful – it’s packed with vitamin C, containing more per gram than oranges!
The pine nuts in this recipe have been prized since ancient Rome, where they were considered so valuable they were used as currency.
Curry powder typically contains turmeric, which gives it anti-inflammatory properties that’ve been used medicinally for over 4,000 years.
