Coconut Curried Chicken Recipe

Coconut curried chicken recipe - Dr. Axe

Total Time

35 minutes

Serves

4

Diet Type

,

Ingredients:

  • 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

Directions:

  1. In a large skillet, add coconut milk, chicken, broccoli, water chestnuts and onion. Cook on medium/high for 15 minutes.
  2. 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!

Watch the video here!
Coconut curried chicken ingredients - Dr. Axe

Heat a large skillet over medium-high heat. Add in the coconut milk, chicken, broccoli, water chestnuts and water. Cook for about 15 minutes.

Coconut curried chicken step 1 - Dr. Axe

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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Comments

16 Comments

  1. Grace on

    I’m not a fan of cinnamon and that sounds like a lot to me. Can nutmeg be subbed in or the cinnamon reduced to 1/2 tsp.?

  2. barb t on

    in your list of ingredients you have 1 c of water chestnuts . but they are not mentioned in the method. do we chopped then up and when do we add them ?

  3. Emily on

    I made this (except without the chestnuts because I didn’t have any) and it was absolutely delicious. Holding onto this recipe.

  4. Dawn on

    This might be a stupid question, but do you cook the chicken first, diced? Or do you add the raw breasts diced and cook them in the coconut milk sauce? Just wanting to make sure. Thank you!! Looks fantastic

  5. Sheryl on

    Excellent. The only thing I added was mushrooms. Thank you for sharing.
    Looking forward to trying the pumpkin bread.

  6. Theresa on

    It’s a Brilliant curried chicken!!!!!!!! I improvised just a bit…. I browned my chicken in olive oil used a dash of oregano, basil, then added chopped onion, garlic, ginger, curry, cinnamon and broccoli. I left out water chestnuts and coconut milk and instead put it over top organic brown jasmine rice!!!!! Delicious!!!!!!!!!!!

Comments are closed.

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