BEST Chicken Curry with Coconut Milk

Name: BEST Chicken Curry with Coconut Milk
Prep time: 26 min
Cook time: 14 min
Total time: 40 min
Yield: 10 servings
Ingredients: 3 lbs boneless chicken thighs (with or without skin); 1 tablespoon salt; ½ tablespoon ground black pepper; 2 tablespoon yellow curry powder; 3 tablespoon vegetable oil; ¼ yellow or white large onion, chopped; 3 large garlic cloves, minced; 1 cup chicken broth; 2 teaspoon tomato paste; 1 teaspoon ground ginger (optional); 3 cups canned coconut milk; 1 cup cauliflower, fresh or frozen; 1 cup sweet peas, frozen; 1 tablespoon chopped cilantro or parsley; 1 jalapeno, sliced (optional)

User Reviews

5.0

6 reviews

Excellent

Prep Time
26 mins
Cook Time
26 mins
Total Time
40 mins
Servings
10 servings
Calories
387 kcal
Course
Main Course
Cuisine
Indian

BEST Chicken Curry with Coconut Milk

Soren Pugh

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A dairy-and-gluten-free coconut chicken curry prepared with low carb vegetables, making the perfect weeknight dinner. It can be served over rice and/or with naan bread.

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Ingredients

Servings

3 lbs boneless chicken thighs (with or without skin) I cut back some calories by using skinless chicken tights
1 tablespoon salt
½ tablespoon ground black pepper
2 tablespoon yellow curry powder
3 tablespoon vegetable oil ( or more if necessary)
¼ yellow or white large onion, chopped
3 large garlic cloves, minced
1 cup chicken broth
2 teaspoon tomato paste
1 teaspoon ground ginger (optional)
3 cups canned coconut milk
1 cup cauliflower, fresh or frozen
1 cup sweet peas, frozen
1 tablespoon chopped cilantro or parsley
1 jalapeno, sliced (optional)

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Instructions

Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick pan, about 4-5 minutes per side or until browned.
Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!
Stir in chicken broth, tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.
Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.

Notes

Dish can be served over basmati rice and/or with Naan bread.
If desired, you can also add 1 cup of small cubed carrots and let them cook with the other vegetables. Any leftovers must be covered and refrigerated for about 2-3 days.
Love curries? Try our Instant Pot Lentils!

Nutrition Information

Show Details

Calories 387kcal (19%) Carbohydrates 8g (3%) Protein 29g (58%) Fat 27g (42%) Saturated Fat 19g (95%) Cholesterol 129mg (43%) Sodium 930mg (39%) Potassium 652mg (19%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 190IU (4%) Vitamin C 17.2mg (19%) Calcium 40mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories	387kcal	19%
Carbohydrates	8g	3%
Protein	29g	58%
Fat	27g	42%
Saturated Fat	19g	95%
Cholesterol	129mg	43%
Sodium	930mg	39%
Potassium	652mg	14%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	190IU	4%
Vitamin C	17.2mg	19%
Calcium	40mg	4%
Iron	3mg	17%