Coconut Curry Chicken - Dr. Axe

Coconut Curry Chicken

Coconut curry chicken recipe - Dr. Axe

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 curry 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. We sneak multiple veggies in here, too, like water chestnuts, and broccoli, which is terrific for lowering blood pressure.

Are you ready for this coconut curried chicken? Let’s get in the kitchen!

Coconut curried chicken ingredients - Dr. Axe

First prep the veggies by chopping the broccoli into small spears and dicing the onion. Then cut the chicken breast into cubes.

Heat a large skillet over medium-high heat with some coconut oil. Sauté the onions for a few minutes. Add the spices and sauté for two more minutes.

Then add the coconut milk, chicken, broccoli and water chestnuts. Cover and reduce the heat to medium low. Cook for about 15 minutes. Stir occasionally.

Coconut curried chicken step 1 - Dr. Axe

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!

Remove from heat. Serve the chicken over brown rice, veggies or with gluten-free naan bread to soak up all that yummy curry sauce.

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Coconut curry chicken recipe - Dr. Axe

Coconut Curry Chicken

  • Author: Dr. Josh Axe
  • Total Time: 32 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Looking for an easy yet delicious Indian curry dish? Try this coconut curry chicken that’s perfectly balanced in macronutrients.


  • 1/2 tablespoon coconut oil
  • 2 free-range chicken breasts, cubed
  • 15 ounces full-fat coconut milk
  • 4 cups chopped broccoli
  • 1 cup water chestnuts
  • 1 white onion, chopped
  • 2 tablespoons curry
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt


  1. In a large skillet, add some coconut oil and sauté the onions for a few minutes.
  2. Add the spices and sauté for two more minutes.
  3. Add the coconut milk, chicken, broccoli and water chestnuts. Stir well. Cover and cook on medium for 15 minutes. Stir occasionally.
  4. Remove from heat and serve over rice and/or with naan bread.
  • Prep Time: 10 min
  • Cook Time: 22 min
  • Category: Main dishes
  • Method: Stovetop
  • Cuisine: Indian


  • Serving Size: 1 servin (350 g)
  • Calories: 406
  • Sugar: 4 g
  • Sodium: 402 mg (27% DV)
  • Fat: 25.2 g
  • Saturated Fat: 19.8 g
  • Unsaturated Fat: 3.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.7 g
  • Fiber: 5.8 g
  • Protein: 33.2 g
  • Cholesterol: 73 mg

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  1. 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!!!!!!!!!!!

  2. Sheryl on

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

  3. 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

  4. Emily on

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

  5. 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 ?

  6. 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.?

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