Coconut Curry Chicken
If there’s one cozy dish I could enjoy on repeat, it’s definitely this coconut curry chicken dish! It consists of warming spices and is packed with nourishing ingredients including lots of veggies. You can serve this dish with cauliflower rice or regular rice. It’s also a great meal to make for dinner during the week because it doesn’t take too long and you can have leftovers to enjoy for a couple days.
What you will need
Chicken – We will use chicken breasts in this recipe but you can use chicken thighs as well. I think the chicken breast cut works better though.
Fire Roasted Tomatoes – This adds a nice flavor to the coconut curry and adds a great nutritional value. Cooked tomatoes especially are rich in lycopene which acts as an antioxidant in the body.
Broccoli – We will use a little broccoli in the recipe but don’t worry it’s not over powering in the dish. Broccoli contains high levels of glucoraphanin, a compound that the body converts into a potent antioxidant called sulforaphane during digestion.
Yellow Onion – Onions are rich in vitamins and minerals such as folate and B6, potassium, and vitamin C. Onions also contain the flavonoid Quercetin which has anti inflammatory properties and supports immune health.
Zucchini – Cooked zucchini is rich in vitamin A which supports vision health and immune health!
Garlic – This adds such a delicious flavor and is a powerhouse when it comes to supporting immune health.
Broth – We will use a little bit of broth or water for the base of the curry,
Coconut Milk – Make sure to use full fat coconut milk from the can! This will make the dish so creamy.
Ghee Butter – This is the cooking oil I like to use but you can also use avocado oil.
Red Curry Paste – This really adds a lot of flavor and gives this dish a authentic curry taste.
Coconut Sugar – This adds a little sweetness to the curry and balances the savory spices.
Tapioca Flour – this is what we will use to thicken the coconut curry with when mixed with a little water.
Spices – We will use a blend of curry seasoning, garam masala, cumin, and turmeric.
How to make the coconut curry chicken
Cook the Chicken
First, cut the chicken breasts into small cubes and then heat a large sauce pan over medium heat. Once the pa is heated, add the 2 tbsp ghee butter or avocado oil. Add the chicken into the pan and cook for about 10 minutes or until the chicken is fully cooked.(check the middle of one of the larger pieces or use a meat thermometer to check if the internal temp is 160 degrees.) Set check aside once done.
Sauté the Vegetables
Next, chop the zucchini, yellow onion, broccoli florets, and mince the garlic. Add them to the pan on the stove and sauté until tender. Add in the fire roasted tomatoes, coconut milk, water or broth, coconut sugar, red curry paste, and spices. Bring to a boil and them let simmer for about 10 minutes.
Thicken the Curry
To thicken the curry, whisk together the 2 tbsp tapioca flour with 2 tbsp filtered water. Add into the pan with the coconut curry and stir around until it starts to thicken. Then, add the chicken into the pan and mix into the coconut curry. Serve the coconut curry chicken with rice or cauliflower rice for a low carb option and enjoy!
Other recipes you will enjoy
Southwest Chicken Sweet Potato Soup
Coconut Curry Chicken
Equipment
- 1 large pan
Ingredients
- 2 medium chicken breasts
- 2 tbsp ghee butter or avocado oil
- 1 can fire roasted tomatoes
- 1 medium zucchini
- 1 medium yellow onion
- 1 cup broccoli florets chopped into small pieces
- 3 cloves garlic(minced)
- 1/2 cup water or broth
- 1 can full fat coconut milk
- 1-2 tbsp coconut sugar(or brown sugar)
- 2 tbsp tapioca flour
- 2 tbsp filtered water
- 1 tbsp red curry paste
- 2 tbsp curry seasoning
- 1/2 tsp garam masala
- 1/4 tsp ground cumin
- 1/2 tsp turmeric powder
- Salt to taste
Instructions
- First, cut the chicken breasts into small cubes. Heat a large sauce pan over medium heat and once heated add the 2 tbsp ghee butter or avocado oil.
- Add the chicken into the pan and cook for about 10 minutes or until the chicken is fully cooked.(check the middle of one of the larger pieces or use a meat thermometer to check if the internal temp is 160 degrees.) Set check aside once done.
- Chop the zucchini, yellow onion, broccoli florets, and mince the garlic. Add them to the pan on the stove and sauté until tender.
- Add in the fire roasted tomatoes, coconut milk, water or broth, coconut sugar, red curry paste, and spices. Bring to a boil and them let simmer for about 10 minutes.
- To thicken the curry, whisk together the 2 tbsp tapioca flour with 2 tbsp filtered water. Add into the pan with the coconut curry and stir around until it starts to thicken.
- Add the chicken into the pan and mix into the coconut curry.
- Serve the coconut curry chicken with rice or cauliflower rice for a low carb option and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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