Tender chicken in a deliciously satisfying, creamy coconut sauce; mixed with earthy spices and the robust richness of tomatoes! It’s a wonderful quick weeknight meal, done in under 30 minutes!
Easy Coconut Curry Chicken
Are you following a Paleo, Whole30, Keto or a low-carb lifestyle? This recipe is for you! Who am I kidding…it’s for anyone who likes yummy food! Your whole family will love this Coconut Curry Chicken.
An Easy 30 Minute Meal
After skiing a few weeks ago, I decided I needed to get into better shape, I walk daily, but that doesn’t work my core and more specifically it doesn’t work my super flabby arms. As per usual with me, I am like a dog with a bone, once I make my mind up to do something I’m all in and decided along with exercise I wanted eat cleaner to help with inflammation, hormone balance and detox, at least for the next 3 weeks and then with balance.
Last week I started the 3 Week Ketogenic diet, weight loss would be a bonus but I am doing it more for hormonal balance, detox, reduce inflammation and for general health reasons. 3 weeks isn’t hard right? 21 days makes a habit and all that?
And as for the exercise to go along with it, I almost threw up the first day and it was only a 20 minute interval training exercise! Baby steps! It’s a start and I’m striving to do these short but intense metabolic work outs 3-4 times a week. Feel free to encourage me.
This Coconut Curry Chicken is super satisfying and works well for most if not all of the low-carb plans. It’s full of healthy fats that really satisfy your hunger.
Here are the ingredients, super simple; you probably have most of these already in your pantry (except the chicken, I hope that’s in your fridge or freezer)!
In a large pan, drizzle in about a tablespoon of olive, avocado, or coconut oil. Sauté for about 6-7 minutes over medium heat, until onions are translucent.
Next add sea salt and curry powder, more or less to taste – 2 teaspoons as the recipe calls for is very mild and yet flavorful; as spoken like a true spice wimp. You could even shake in a little Turmeric!
Stir it all up and sauté for a few minutes until aromatic and spices are well distributed. The curry will change the onions to a beautiful golden color.
Next add your chicken, if desired, scoot your onions aside and drizzle a couple teaspoons of oil on one side of the pan and place your diced chicken on the cleared side of the pan, sauté until slightly golden on all sides.
Mixing chicken in with the onions and spices, stir around for a minute or so over medium heat.
Stir in your coconut milk…
Add tomatoes, about half a can…
and finally tomato paste…
Stir to combine all ingredients and simmer for 10-12 minutes on low, until chicken is cooked through and sauce thickens slightly.
If desired, stir 3 cups of spinach into the mixture and cook for 3 minutes, but cooked spinach kind of makes me gag…texture eater!
Check seasonings and add additional salt if needed.
Serve immediately over steamed rice, quinoa or spiralize and sauté yourself some zucchini noodles. Garnish with a little chopped Italian parsley if desired.
Like this recipe? Try these other similar recipes:
- 5 Easy Freezer Meals
- 30 Minute Penne ala Vodka
- Slow Cooker Red Beans & Rice
- Instant Pot Easy Jambalaya
- Authentic German Goulash Soup Recipe (Gulaschsuppe)
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Coconut Curry Chicken
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- 1 tablespoon olive oil avocado or coconut may be used also
- 1 medium onion diced
- 1 teaspoon sea salt
- 2 teaspoons curry powder more if heavier spice desired
- 14 oz coconut milk full fat, canned
- 1 cup canned diced tomatoes I prefer organic
- 2 tablespoons tomato paste
- 1 pound chicken breast boneless, skinless chicken breast (organic if possible), cut into 1" cubes
- 2-3 cups fresh baby spinach optional
- 2 cups cooked brown rice or try Quinoa, Spinach or Zoodles (Zucchini Noodles) to pour the curry over.
- Italian Parsley optional garnish
- Heat oil in a large skillet, adding the onions once hot.
- Saute onions over medium heat for 6-7 minutes until translucent and browning. Add curry powder and salt, stirring for about 1 minute until aromatic and spices have covered the onions.
- Scoot onions to one side of the pan. If needed, add additional 1-2 teaspoons of oil to open side of pan, dump in chicken chunks and stir to brown on all sides. Stir into onions and spice mixture.
- Once browned, add coconut milk, tomatoes and tomato paste and stir to combine. Bring to simmer and cook covered for 20 minutes.
- If adding optional spinach, add at the end and cook until just wilted, about 2-3 minutes Serve over rice, quinoa, or zoodles (zucchini noodles).