Coconut Chicken Curry

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This curry was so amazing I could have kept eating it until my stomach burst – luckily for me this time, I didn’t make enough for that to happen, but I definitely finished off every last drop!

The inspiration for this recipe came from Tyler Florence’s Spicy Chicken Coconut Curry (but I changed up the ingredients and cooking method a bit and made it not spicy so that I could drink every last drop comfortably!).

And what’s surprising about this curry recipe is that it’s really easy to make (unlike real Indian curries, which can take practically a day)!

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THE CHICKEN
Start with some chicken breast and cut it up into cubes.
Paleo Coconut Chicken Curry

Saute the chicken breast in some ghee (ghee is a traditional Indian cooking fat – it’s basically butter without the milk solids). If you don’t have ghee handy, you can use butter or coconut oil to cook the chicken pieces.

Paleo Coconut Chicken Curry

Once the chicken has turned white on the outside, add in the coconut cream (this is the solid stuff from the top of a can of coconut milk – place the can of coconut milk in the fridge overnight and the cream should form on the top in a thick layer) and the chicken broth.

Paleo Coconut Chicken Curry

THE VEGETABLES
Chop up some vegetables – I used some celery, carrots, and tomatoes – and add them into the curry.

Paleo Coconut Chicken Curry

THE SPICES
Then add in some grated ginger and the curry powder. I used pre-blended garam masala powder that I had bought in the store, but you can also use regular curry powder.

Paleo Coconut Chicken Curry

Paleo Coconut Chicken Curry

Stir everything so that it mixes and then cook on a medium heat with the lid on for 40 minutes. Once the carrots are tender, add in the cilantro and minced garlic. Cook for 5 more minutes and then serve. Garnish with some fresh cilantro on top.

Paleo Coconut Chicken Curry

Coconut Chicken Curry

51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2 servings

Serving Size: 1 large bowl

Coconut Chicken Curry

Ingredients

  • 3 chicken breasts, cut into chunks
  • 1 tablespoon of ghee or butter or coconut oil
  • 1 can (13.5oz) coconut cream (skim from the top of a refrigerated can of coconut milk)
  • 1 cup chicken broth or stock
  • 2 cup diced carrots
  • 1 cup chopped celery
  • 2 tomatoes, diced
  • 1 1/2 tablespoons curry powder or garam masala
  • 1 tablespoon grated ginger
  • 1/4 cup cilantro, roughly chopped
  • 6 cloves garlic, minced
  • salt to taste

Instructions

  1. Saute the chicken in the ghee, butter, or coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut cream and the chicken broth and mix well.
  3. Add in the carrots, celery, and tomatoes.
  4. Add in the ginger and curry powder (or garam masala).
  5. Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
  6. Add in the minced garlic and cilantro and salt to taste. Cook for another 5 minutes and serve.
http://paleomagazine.com/coconut-chicken-curry/

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Comments

  1. Michelle says

    Oh my gosh. I made this tonight. Eating it now actually. It is soooo good! Thank you so much for the recipe. It’s AMAZING!

  2. Kate says

    Did you use green or red curry?? It looks like a red but I hear red is hot and you said you don’t like spicy (Me neither!) so just wondering so I know what to use. Thx!

    • says

      I didn’t use a curry paste – just either curry powder or garam masala (you can find curry powder in the spice section of most grocery stores and you can find garam masala at some ethnic stores or on Amazon).

  3. Liane R says

    I made this last night and it is wonderful! I also added fresh green beans because I had some in the frig that needed to be eaten. I’m having it for lunch today and it is even better! Thanks for the wonderful recipe!

  4. Jessica B says

    Hi! I would love to make this ASAP, I have a question…can I use a can of Trader Joes “coconut cream”, its a full can of the creamy coconut stuff similar to what forms on the top of a refrigerated coconut milk can. If I am using a can of coconut milk, do I just use the layer of cream on top and not the rest? I can’t wait!

    • says

      Hi Jessica, you can use it instead of taking the top from a normal can of refrigerated coconut milk, but the ingredients in the Trade Joes coconut cream aren’t that great (coconut extracted, sodium carboxy methyl Cellulose, xanthan gum, water). I’m not quite sure what coconut extracted is exactly, and the second and third ingredients are just thickeners (not great on Paleo as they can irritate the gut). I prefer the Natural Value Coconut Milk (ingredients are: Pure coconut extract, water) and then just refrigerating it.

  5. Pam Alderson says

    This was delicious! I added a handful of chopped baby spinach to this and it was great! I can’t wait for the leftovers tomorrow!

  6. Chris burne says

    I own a restaurant and am a chef of 20 years I was not Im pressed with this curry and would not use this recipe again

  7. Traci says

    I made this delicious soup tonight for me and my husband. It’s easy and has so much flavor. I’m from the Bay Area, and we felt that this was just as good as any we have had in a restaurant! So, “sour grapes” to that one negative comment.
    Cheers,
    Traci

  8. lisa says

    Brilliant easy healthy recipe! glad i stumbled across it! will make again, maybe slightly spicer! thank you xx

  9. says

    Delicious! I actually made it with beef as that is all I had and it turned out great. Added in a bit of tumeric too.

  10. Ellie says

    I would like this tonight but minus the chicken. So a vegetable curry with lots of different veggies. I dont have coconut milk so I was going to make my own. Would it be ok to add my own coconut milk instead? Excited to try it tonight!

    • says

      Yes – I’ve definitely made this with vegetables instead of chicken, and yes it will work with your own coconut milk (it might not be as creamy depending on how you make it).

  11. Ross says

    I made this tonight as my first paleo mean, and it was AMAZING!! I added a little green onion, and it pleased even the non-paleo guest. Great recipe!

  12. Kristie says

    Just made this.
    Totally delicious. I’m so lucky to have some for lunch tomorrow too!

  13. Dennis says

    What do you do with the remainder of the tin of coconut milk? Can you just put the whole tin in?

    • says

      Sure – you can put everything in (it’ll just water it down a bit). Generally what’s left in the tin is mostly water, so I throw it out.

      • Kevin says

        I did this and made it creamy still by removing the cover 15 minutes till done to allow for the excess liquid to cook up.

  14. Kevin says

    This was very tasty, however If you don’t like spicy food I would leave out the pepper all together and possibly use 3/4 the amount of curry

  15. Bethany says

    I’m looling forward to trying this, but the chicken chunks don’t dry out after simmering for 40 minutes? Dry chicken is baaaaadddd….. :-)

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