Coconut Chicken Curry

The coconut chicken curry can be served over rice or cauliflower rice. The sauce can be thickened with a bit of water. The flavors of this curry will vary depending on the type of coconut used. Once the chicken is cooked, you can add a few more ingredients, such as scallions. Then, add the chicken and simmer the curry for about five minutes. You can add the rest of the ingredients if you want.

5 from 1 vote

Course: Main dishes

Cuisine: French, Indian

Diet: Low Calorie

Keyword: chicken curry, coconut, Curry

CookingStyle: Simmering

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 562kcal

Author: Tracy Hilton

Cost: 15

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Equipment

Ingredients

2 lbs chicken thigh boneless, skinless s (about 7), cut into 1″ cubes
2 1/2 tsp mild curry powder
1 1/2 tsp kosher salt
1/2 tsp ground black pepper freshly
2 tbsp virgin coconut or vegetable oil, plus 2 teaspoons; optional
1/2 medium onion chopped
1 coconut milk 14-ounce can (preferably full-fat)
1 ginger 2 1/2″ piece , peeled
4 garlic cloves peeled
1/4 cup cashews raw,hopped (optional)
5 oz baby spinach
Cilantro leaves with tender stems and cooked rice or naan,Indian flatbread; for serving

Instructions

In a medium bowl, mix chicken with curry powder, salt, and pepper.
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 2 minutes.
In a blender, purée coconut milk, ginger, and garlic until very smooth.
Add chicken and coconut milk mixture to skillet and cook, mixing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.
Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.

Video

Notes

If you're serving this dish to a large group, consider using a low-carb version of the curry. This recipe is great for vegetarians, since it uses low-carb ingredients such as cauliflower rice or broccoli rice. You can also serve coconut chicken curry over rice or cauliflower rice, although it's not advisable to refreeze it. If you'd like to serve it with fried chicken, try adding it to the curry sauce for one or two minutes to crisp up the pieces.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.