Easy Coconut Chicken Curry

by | Sep 7, 2018 | Entrées, Gluten-Free

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!

5 from 5 votes
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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.

Course Main Course
Cuisine Gluten-free, Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Meghan Livingstone

Ingredients

Curry

  • 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)

Rice

  • 1 cup brown or white rice (jasmine, basmati)
  • 2 cups water

Toppings (optional)

  • Lemon wedges
  • Fresh chopped cilantro
  • Red pepper flakes

Instructions

  1. 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.

  2. While rice is cooking, add chicken to pan with a little oil if needed, and cook until browned.

  3. Add in remaining chopped vegetables, curry powder, and coconut milk. Stir and let simmer for about 25 minutes, stirring throughout, until veggies have softened.

  4. Optional: Once veggies have softened, mix arrowroot starch and 1/4 cup cold water together and add to curry mixture to thicken. Stir.

  5. Serve over rice and top with lemon wedge, cilantro, or red pepper flakes!

Recipe Notes

Store leftovers in airtight container in fridge for up to 3 days.

coconut curry

Did you try this recipe? Be sure to leave me a comment below or tag me on Instagram @meghanlivingstone!

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

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11 Comments

  1. Paula

    Roughly How many does this serve?

    Reply
    • Meghan

      This will serve 4! 🙂

      Reply
  2. Kirsten

    5 stars
    I absolutely love all your recipes. They are all now my first “go to” ones. Wish you had more! Thank you for sharing these ????

    Reply
  3. Christy kaake

    5 stars
    I made this for me and my boyfriend and it was really good! We loved it 🙂 thank you so much for the recipe!

    Reply
    • Meghan

      Awesome! Glad you both liked it! I love the combination of coconut milk & curry 😀

      Reply
  4. Vickie

    5 stars
    I have never cooked with curry and was doubtful but I know i have loved every one of your recipes so gave it a try. It was delicious! Only change I made was I used 1 tsp of ginger vs 2 and didn’t use the cilantro. I will definitely make again. Thanks. Looking forward to more detox smoothie recipes. All of your 3 are my favorites.

    Reply
    • Meghan

      Hi Vickie! I’m so glad to hear this! I’ll definitely be sharing more recipes soon xx

      Reply
    • Jessica

      I’ve also found that 1 tsp of ginger instead of 2 tsp is just the right amount of spice for us. We love this dish and make it quite frequently…it’s one of the staple rotating dishes in our home now, thank you Meghan!

      Reply
  5. Jessica

    5 stars
    I’ve been following your youtube and blog ever since I found out I had SIBO due to low stomach acid and your recipes were so helpful and YUMMY! This chicken curry is about the easiest thing to whip up in a pinch and my kids devour this dish too, which is a huge plus. We also made the tahini chocolate chip cookies and it was a winner! I love your simple yet clean take on your recipes, please keep making more 🙂

    Reply
  6. GILLIAN STEELE

    5 stars
    I just made this one today and its AMAZING!! This will definately be one my favorites. I love that your recipes and really easy to cook and they are nutritious and delicious! Would love to see more recipes posted or even a cook back- available in Australia 🙂

    Reply
    • Meghan

      So happy you loved this recipe Gillian! I’m working on sharing more recipes soon xx

      Reply

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MEGHAN LIVINGSTONE, CNP

Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for simple living, digestive wellness, and all things healthy and natural. I’m here to inspire you to create a life you love living.

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