Coconut Chicken Curry
Quick and easy coconut chicken curry dish that comes together in less than 20 minutes. Serve over brown rice for a delicious hearty meal.
This yellow curry bowl is packed with fresh, healthy ingredients and has the perfect flavor – not spicy at all but you can add in some cayenne pepper if you want a kick of spice.
Nutritional benefits in curry
- Bell peppers – Bell peppers are an amazing source of vitamin A, Vitamin C, and potassium. They also have fiber, folate, and iron.
- Chicken – Packed with protein, calcium, and phosphorous. Which are minerals that keep your bones healthy. Chicken has vitamin B5, magnesium, and tryptophan which are vitamins and minerals that help reduce stress.
- Onion – Helps reduce cholesterol and break down blood clots.
- Yellow curry powder – Yellow curry powder has a variety of spices that help reduce stress, improve blood sugar leaves, anti-inflammatory, and help boost heart health.
- Coconut milk (unsweetened) – Coconut milk has antioxidants, balances electrolytes, and strengthens the immune system.
- Brown rice – Is a rich source of fiber, protein, and has many nutrients to keep your heart healthy.
Ingredients
Here are the ingredients to make this curry recipe.
- Chicken breast – chicken tenders would work too.
- Veggies – Yellow onion, green bell pepper, and orange bell pepper.
- Coconut milk (unsweetened) – lite coconut milk also will work.
- Seasoning and sweetener – Yellow curry powder, salt, turmeric, garlic powder, and pure maple syrup
- Brown rice – Cauliflower rice or quinoa works great too.
- Avocado oil – for sauting veggies
FAQ about this curry
- Is this curry spicy? Nope, it’s the perfect mild curry. Perfect for anyone who doesn’t like spice but loves curry. If you want some spice sprinkle in some cayenne pepper.
- Best way to chop veggies for this curry? I love using my full-star vegetable chopper. Highly recommend having one. It’s by far one of my favorite kitchen items. It’ll save you so much time and chops vegetables perfectly.
Storing leftovers
- To store – Put any leftovers in a container and refrigerate for 3-5 days.
- To reheat – Microwave or heat up in a pan over low heat.
- Freeze – Ensure the curry is cooled before placing it in a gallon bag or freezer-safe container. When ready to use, thaw overnight in the fridge. Warm up in a pot on medium heat in a pot.
I hope you give this Coconut Chicken Curry recipe a try! If you try this recipe, I’d love to know! Feel free to tag me @fullofwholesome on Instagram, write a comment below, or send me a message. Thank you!
Coconut Chicken Curry
servings - 5 people
Ingredients
- 1 lb chicken breast
- 1 yellow onion
- 1 green bell pepper
- 1 orange bell pepper
- 2 tbsp yellow curry powder
- 2 tbsp maple syrup
- 27 oz coconut milk unsweetened (can)
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/3 cup water
- 2 tbsp corn starch
- 3 tbsp avocado oil divided (for cooking)
Instructions
- Prep all vegetables. Chop the onions and diced the bell peppers.
- In a sauté pan, add 1 tbsp oil and onion and bell peppers. Cook on medium heat. Once vegetables are soft place into a large cooking pot.
- Next, add 2 tbsp of oil to the sauté pan add chicken. Cook for 5 minutes on both sides until the chicken cooked all the way through.
- Place cooked chicken on a cutting board. Chop into bite size pieces.
- Add chopped chicken to the large cooking pot and mix with the vegetables. Sprinkle yellow curry powder and seasoning. Mix all together.
- Mix in coconut milk and bring to a boil.
- In a small bowl, mix together corn starch and water until dissolved. Pour into the pot and stir with the curry until the sauce thickens.
- Serve with cooked brown rice or cauliflower rice.
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