Coconut Curry Chicken
Tender chicken in a deliciously satisfying creamy, coconut tomato sauce, mixed with earthy, anti-inflammatory and healing spices! It's a wonderful quick weeknight meal, done in under 30 minutes!
Easy Weeknight Dinner
30 minute meal, Coconut Curry Chicken, dinner, gluten-free, Indian Coconut Curry Chicken, Low Carb
Kathleen | The Fresh Cooky
Extra Thick Flexible Plastic Kitchen Cutting Board Mats Set of 4
Wusthof Santoku knife 5 inch; Black
Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
avocado or coconut may be used also
more if heavier spice desired
can coconut milk
canned diced tomatoes
I prefer organic
skinless chicken breast (organic if possible), cut into 1" cubes
fresh baby spinach
Quinoa, Spinach or Zoodles (Zucchini Noodles) to pour the curry over.
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).