Coconut Curry Chicken | #lowcarb #keto #paleo #whole30

Coconut Curry Chicken

  • Author: The Fresh Cooky
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x
  • Category: Low-Carb
  • Cuisine: Easy Weeknight Dinner


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!



  • 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 can coconut milk (full fat)
  • 1 cup canned diced tomatoes (I prefer organic)
  • 2 tablespoons tomato paste
  • 1 pound boneless, skinless chicken breast (organic if possible), cut into 1″ cubes
  • 23 cups fresh baby spinach (optional)
  • Rice, Quinoa, Spinach or Zoodles (Zucchini Noodles) to pour the curry over.
  • Italian Parsley (optional garnish)


  1. Heat oil in a large skillet, adding the onions once hot.
  2. Saute over medium heat for 6-7 minutes until onions are translucent.
  3. Add the curry powder and salt, stirring for about 1 minute until aromatic and spices have covered the onions.
  4. Scoot onions to one side of the pan.
  5. 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.
  6. Stir into onions and spice mixture.
  7. Once browned, add coconut milk, tomatoes and tomato paste and stir to combine.
  8. Bring to simmer and cook for 20 minutes.
  9. If adding optional spinach, add at the end and cook until just wilted, about 2-3 minutes
  10. Serve over rice, quinoa, or zoodles (zuchinni noodles)


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© 2018 | This recipe for Coconut Curry Chicken was featured first on The Fresh Cooky.

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