- 2 pounds chicken breast (free-range)
- 1 can coconut milk
- 2 cups broccoli
- 1 cup water chestnuts
- 1 white onion
- 2 tablespoons curry
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cinnamon
- sea salt to taste
- In a large skillet, add coconut milk, chicken, broccoli, water chestnuts and onion. Cook on medium/high for 15 minutes.
- Add curry powder, garlic, ginger, cinnamon and sea salt. Reduce heat to medium/low and cook for 15 more minutes.
Curries often sound complicated; they often include spices we don’t use regularly and can take a long time to cook. That’s why easy, quick-cooking curries are such a treat, like this Coconut Curried Chicken Recipe.
It’s prepared with nutrition-rich coconut milk, making a rich, creamy sauce. It’s also super flavorful, thanks to the cinnamon, ginger, garlic and, of course, curry powder. I love sneaking veggies in here too, like water chestnuts, which are on my healing foods shopping list, and broccoli, which is terrific for lowering blood pressure.
Are you ready for this coconut curried chicken? Let’s get in the kitchen!
Heat a large skillet over medium-high heat. Add in the coconut milk, chicken, broccoli, water chestnuts and water. Cook for about 15 minutes.
Next, add in the curry powder, garlic, ginger, cinnamon and sea salt, then reduce the heat to medium low. This quality time between the spices and chicken ensures that the protein gets your taste buds going in every bite. Your kitchen will smell amazing by this point!
Let the coconut curried chicken simmer for 15 minutes and then remove from heat. Serve the chicken over brown rice, veggies or with gluten-free bread to soak up all that yummy curry sauce.
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