Coconut Curry Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
331 kcal
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Course
Main Course
Coconut Curry Chicken
Description
Coconut Curry Chicken starts by sautéing diced onions with curry powder and salt until fragrant, creating a spiced aromatic base. Chicken pieces are browned alongside to develop flavor. The mixture is then simmered with coconut milk, canned diced tomatoes, and tomato paste to create a creamy and tangy curry sauce that softly envelops the chicken.
The coconut milk lends a smooth, rich mouthfeel that balances the warmth and earthiness of the curry powder, while tomatoes provide brightness and acidity. Optional fresh spinach is stirred in at the end, just wilted to add color and nutrients without overpowering the dish.
The curry is served atop cooked brown rice, quinoa, or zucchini noodles, providing a versatile base that complements the curry's richness and can accommodate dietary preferences. This method allows the chicken to remain tender and flavorful within the gently simmered sauce.
Ingredients
- 1 tablespoon olive oil avocado or coconut may be used also
- 1 medium onion diced
- 1 teaspoon salt sea salt
- 2 teaspoons curry powder more if heavier spice desired
- 14 oz coconut milk full fat, canned
- 1 cup diced tomatoes I prefer organic, canned
- 2 tablespoons tomato paste
- 1 pound chicken breast boneless, skinless chicken breast (organic if possible), cut into 1" cubes
- 2-3 cups spinach optional, fresh baby
- 2 cups brown rice or try Quinoa, Spinach or Zoodles (Zucchini Noodles) to pour the curry over, cooked
- Italian parsley optional garnish
Instructions
- Heat oil in a large skillet, adding the onions once hot.
- Saute onions over medium heat for 6-7 minutes until translucent and browning. Add curry powder and salt, stirring for about 1 minute until aromatic and spices have covered the onions.
- Scoot onions to one side of the pan. If needed, add additional 1-2 teaspoons of oil to open side of pan, dump in chicken chunks and stir to brown on all sides. Stir into onions and spice mixture.
- Once browned, add coconut milk, tomatoes and tomato paste and stir to combine. Bring to simmer and cook covered for 20 minutes.
- If adding optional spinach, add at the end and cook until just wilted, about 2-3 minutes Serve over rice, quinoa, or zoodles (zucchini noodles).
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 331kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 585mg | 24% |
| Potassium | 643mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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