BEST Chicken Curry with Coconut Milk
User Reviews
5
4 reviews
Excellent
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Prep Time
26 mins
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Cook Time
14 mins
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Total Time
40 mins
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Servings
10 servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
Indian
BEST Chicken Curry with Coconut Milk
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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
- 3 lbs chicken thighs I cut back some calories by using skinless chicken tights, boneless, with or without skin
- 1 tablespoon salt
- ½ tablespoon black pepper ground
- 2 tablespoon yellow curry powder
- 3 tablespoon vegetable oil ( or more if necessary)
- ¼ onion yellow or white, large, chopped
- 3 garlic large cloves, minced
- 1 cup chicken broth
- 2 teaspoon tomato paste
- 1 teaspoon ground ginger optional
- 3 cups coconut milk canned
- 1 cup cauliflower fresh or frozen
- 1 cup green peas sweet peas, frozen
- 1 tablespoon cilantro or parsley, chopped
- 1 jalapeno pepper sliced, optional
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
(14%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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