Sweet and Mild Chicken Coconut Curry

This delightful curry is like a warm hug. The spices are mild, and the yam and coconut milk are just lightly and comfortingly sweet. (Printable Recipe at the bottom of the page.)

Many curries are a bold blast of flavor and spice, and I love those aspects of curry, sometimes. However, this particular recipe is feels gentle and healthful, restorative and friendly. And it’s so very simple to make.

Weeknight or Company Dinner?

I’ll be honest, as much as I love to cook a hot, delicious meal for my family every evening, there are certainly those nights when we eat eggs or oatmeal.

BUT…When I find a meal that is so very simple to make yet still worthy of blogging about, it usually finds it’s way into my regular rotation of meals. This coconut chicken curry is one of those winners!

It’s very flavorful, but not overwhelming for palates that like milder flavors. Plus, it has a cooking time of one hour, which means that I can prep it in the late afternoon, then have a full hour to get things done while dinner is cooking. Win!

Little tip here, you CAN skip the browning of the chicken, and it will still turn out yummy. You can also use dice chicken breast, but I love the darker leg meat, and eating right off the bone.

For best results, brown that chicken, and don’t skimp on the salt! I love the grape tomatoes in this recipe for their sweetness, but diced tomatoes or even a can of dice tomatoes will substitute very well.

Serve this curry with plenty of cilantro, cashews, and a generous squeeze of lime. These are more than a beautiful garnish, they really make this simple curry an outstanding meal.

We had leftovers, and I ended up just shredding the rest of the chicken in with the curry. They next day I served it over steamed rice and like a lot of dishes with spices, I think it was even more flavorful the next day!

If you do make this for dinner, let me know how you like it! Do you have other quick curries that you make often? Share them in the comments!

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