Coconut Chicken Curry Recipe
User Reviews
4.7
Coconut Chicken Curry Recipe
Description
The Coconut Chicken Curry Recipe uses coconut oil to sauté minced onion, garlic, and ginger before introducing a blend of ground cumin, coriander, turmeric, and optional cayenne pepper. Chicken breast pieces cook gently in crushed tomatoes seasoned with sea salt, allowing the flavors to develop over a 15-minute simmer. Coconut milk is stirred in last with baby spinach, cherry tomatoes, and chopped cilantro, providing a creamy texture and fresh accents. The combination results in a dish with a subtle spice profile and creamy consistency, highlighted by the use of coconut milk and fresh herbs.
The curry offers a balance of savory and slightly sweet flavors with bright notes from the spinach and tomatoes. The method focuses on cooking the chicken gently in a covered skillet to keep it tender, with careful seasoning throughout. This recipe is well suited for serving alongside rice or flatbreads to soak up the flavorful sauce.
Ingredients
- 2 tablespoons coconut oil
- ½ medium onion finely minced
- 1 head garlic chopped (10–12 cloves)
- 2 tablespoons ginger minced
- 1 tablespoon ground cumin
- 1 tablespoon Coriander
- 1 tablespoon Turmeric
- 1 teaspoon cayenne pepper powder optional
- 3 chicken breast chopped into bite-sized pieces
- 28 ounce crushed tomatoes can
- 2 teaspoons salt sea salt
- 15 ounce coconut milk can
- 3 ounces baby spinach
- cherry tomato cut in half, a few handfuls
- 1 cup cilantro chopped
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
- Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer, covered, for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
- Once the chicken pieces are cooked, stir in the coconut milk, spinach, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 233kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1083mg | 45% |
| Potassium | 797mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 864IU | 17% |
| Vitamin C | 28mg | 31% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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