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Coconut Chicken Curry

with jasmine rice

On the menu Jan 20 — Feb 2

This coconut chicken recipe combines tender, boneless, skinless chicken thighs with the vibrant flavors of curry powder, ginger, and garlic. Sautéed with diced onion and red bell pepper, the dish is simmered in a rich, creamy coconut milk sauce, enhanced by the tangy addition of fresh lime juice.

Perfectly balanced with a hint of sweetness from the tomatoes and a savory touch from the chicken stock, this dish is served over fluffy white rice and garnished with green onions. It’s a deliciously aromatic meal that promises to delight your taste buds and bring a taste of the tropics to your table.

On the menu Jan 20 — Feb 2

Preparation Time:
30 min
Difficulty:
Easy

Ingredients

1
  • Chicken Thighs

  • Onion

  • Red Bell Pepper

  • Garlic

  • Ginger

  • Curry Powder

  • Diced Tomatoes

  • Coconut Milk

  • Lime

  • Green Onion

  • Rice

  • Energy (kJ)

  • Calories

    952
  • Protein

    53.5
  • Total Carb

    111.5
  • Total Fat

    41.8

Potential Allergens:

Potential Allergens: Coconut Milk, Curry Powder

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