This Easy Coconut Chicken Curry is truly super easy. It makes a fantastic weeknight meal or dinner for entertaining. It’s also gluten and dairy-free and loaded with whole food nutrition.
I had to ask myself last night while I was laying in bed trying to fall asleep, why have I never before made coconut curry?
It’s a good question to ask yourself if you’ve never made it before, because it’s freaking delicious and also the easiest thing to make. This is what I learned after I made it for the first time yesterday.
All you really need to make a coconut curry is a pan, some vegetables, some chicken (you can also use chickpeas), and coconut milk. Oh, and a couple tasty spices. But that’s it, my friends! I liked this coconut curry with broccoli, carrots, bell pepper and snow peas, but feel free to use other vegetables that you’d like: zucchini, green beans, sweet peas, potato, etc.
I enjoyed this coconut curry over white jasmine rice, but feel free to use a brown rice, quinoa, or cauliflower-rice to switch things up. Alternatively, enjoy it grain-free in a bowl as a stew!
Easy Coconut Chicken Curry
A simple blend of chicken, veggies, coconut milk and curry spices to bring together a creamy, ultra flavourful 30-minute dinner.
- 2 cans full-fat coconut milk
- 2 chicken breasts, sliced
- 1 cup broccoli, chopped
- 1 cup carrot, diced
- 1 cup snow peas
- 1/2 cup red bell pepper, sliced
- 2 tbsp curry powder
- 2 tsp ground ginger, or 2 tbsp fresh
- sea salt and black pepper, to taste
- 2 tbsp arrowroot starch stirred in 1/4 cup water (optional, for thickening)
- 1 cup brown or white rice (jasmine, basmati)
- 2 cups water
- Lemon wedges
- Fresh chopped cilantro
- Red pepper flakes
Add rice to pot with water, bring to boil, cover and simmer for about 20 minutes while you prepare the remaining curry ingredients. Rice is done when soft and can be fluffed with fork.
While rice is cooking, add chicken to pan with a little oil if needed, and cook until browned.
Add in remaining chopped vegetables, curry powder, and coconut milk. Stir and let simmer for about 25 minutes, stirring throughout, until veggies have softened.
Optional: Once veggies have softened, mix arrowroot starch and 1/4 cup cold water together and add to curry mixture to thicken. Stir.
Serve over rice and top with lemon wedge, cilantro, or red pepper flakes!
Store leftovers in airtight container in fridge for up to 3 days.
Did you try this recipe? Be sure to leave me a comment below or tag me on Instagram @meghanlivingstone!