(Golden, bold, and dripping with flavor — this dish is messy in the best way.)
Tender chicken breast pieces bathed in a rich coconut curry sauce, spiced just enough to warm you up. The sauce pools. The color glows. No garnish, no fluff — just bold flavor and honest texture in every bite.
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📝 Ingredients (serves 2–3):
For the chicken: • 2 boneless chicken breasts, cut into chunks • Salt & pepper • 1 tbsp oil • 1 tbsp butter
For the sauce: • 1 tbsp oil • 1 small onion, finely chopped • 2 garlic cloves, minced • 1 tsp grated ginger • 1 tbsp red curry paste • ½ tsp turmeric • 1 cup coconut milk • 1 tsp soy sauce or fish sauce (optional) • 1 tsp chili oil (optional, for heat) • Salt to taste
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🔥 Instructions: 1. Sear the chicken: Season chicken with salt and pepper. Sear in hot oil and butter until golden and cooked through. Set aside. 2. Build the sauce: In the same pan, sauté onion, garlic, and ginger until soft. Stir in curry paste and turmeric. Cook 1 minute. Add coconut milk, soy/fish sauce, and a bit of chili oil. Simmer for 5 minutes. 3. Finish & serve: Return chicken to the sauce. Let it bubble until thick. Serve hot with sauce dripping and pooling naturally on the plate.
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