Coconut Curry Chicken

Over quarantine I was obsessed with curry. What’s good about this recipe is you can swap out the protein to whatever you’d like. You can make all sorts of dishes; fish, shrimp, or whatever is in your fridge! The magic is in the curry itself; creamy, delicious, and flavorful. The coconut milk along with the Kelapo coconut oil is a wonderful pair that makes this dish addicting. I’ve already made this dish three times this month! 

coconut curry in bowl next to kelapo coconut oil



  • Onion *diced 
  • Red Bell Pepper *diced 
  • Chopped Garlic (3 cloves) 
  • Kelapo Coconut Oil™ (2 tablespoons) 
  • Boneless skinless chicken *cut into cubes (3 breasts) 
  • Curry Powder (2 tablespoons) 
  • Ginger Powder (1 teaspoon) 
  • Full-Fat Coconut Milk (13.5 oz) 
  • Juiced Lime (1 lime) 
  • Salt and Pepper 
  • Roughly Chopped Cilantro 



  1. In a large pan, heat 2 tablespoons of Kelapo coconut oil over medium heat.  
  2. Add in the diced onion, red bell pepper and garlic cloves. Cook for about 3 to 4 minutes. 
  3. Next, add your cut chicken breasts to the pan and sprinkle with 2 tablespoons of curry powder, 1 teaspoon of ginger powder and salt and pepper. 
  4. Cook the chicken breasts for about 5 to 7 minutes; make sure to stir frequently. 
  5. After the chicken is cooked, add in the 13.5 oz can of coconut milk to the pan and squeeze one lime into the mixture. Let simmer for about 5 minutes. 
  6. Serve with your favorite rice and top it off with some chopped cilantro. 
  7. Enjoy! 



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