Coconut Curry Chicken

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!

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.

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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.

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.

Other Delicious Indian Dishes

• Chicken tikka masala
• Palak paneer
• Samosas

Coconut Curry Chicken

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

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Description

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

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Ingredients

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• 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

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Instructions

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

Nutrition

• 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