It’s been a while since I’ve done a post on a chicken dish. For whatever reason, I feel like I’m not always cooking chicken, so I’m trying to remedy that with this recipe. As you might already know, I’m on a keto diet. I’m using coconut milk for this recipe instead of chicken broth because of the protein and fat content.
Keto is a diet plan that has gained a lot of popularity in recent years. While it is controversial in many circles, it is a well-known fact now that many people follow Keto for various health reasons. Since it has become such a popular diet plan, many people have started blogging about it. In fact, it is very difficult to find a Keto recipe that doesn’t include some kind of animal-based protein. And in most cases, that is perfectly fine!
Truth be told, I turned my nose up at coconut curry chicken the first time I tried it. I was getting pretty tired of chicken… and what’s coconut curry chicken anyway? I came across this recipe a while ago, and I thought why not, I’ll try it and if I don’t like it, I’ll just remove it from the recipe. And just like that, I’ve fallen for coconut curry chicken. It’s sooo good. I might be a coconut curry chicken convert for life.
When Matthew and I made this dish, we had been experimenting with coconut milk a lot, and it has since become a pantry staple! The powerful flavor of the curry combined with the subtle sweetness of the coconut milk is what we love about this Chicken with Coconut Curry. Because the chicken absorbs all of the spices, each mouthful has undertones of coconut and curry! That sounds incredible, doesn’t it?
Curry Sauce Recipe
This recipe’s star ingredient is the coconut curry. Curry powder, coconut milk, and a smidgeon of cinnamon are a winning combination. The more time it sits in the same pan to decrease, the more powerful the tastes become! Not only will the cauliflower rice absorb all of the flavors, but so will the chicken. It’s the ideal setting for our Chicken Curry!
Chicken with Coconut Curry
This recipe has quickly become a family favorite, especially on days when we want something spicy. We used to order thai and Indian take-out all the time, but since that’s no longer an option (you never know what’s in the food), we’ve resorted to refining the Coconut Curry recipe at home! We’ve got it down to a science! We like it simple with huge chunks of chicken, but you can add anything you want: onions, carrots, peas, you name it! This coconut curry sauce will make anything taste too amazing to pass up.
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Recipes with Coconut Milk
We strongly advise you to keep a couple of cans of coconut milk in your pantry. However, before you buy them, make sure to read the labels. While many of them are minimal in carbs, some of them may have additional sugars! Also, once you’ve purchased the coconut milk, make our Keto Oatmeal and our Three-ingredient Coconut Fat Bombs with it. To further sell you on this dish, Matt’s sister had never tasted any kind of curry before eating this recipe, and she fell in love with Chicken with Coconut Curry after her first bite.
Nutrition
On MyFitnessPal, type in “–Coconut Curry Chicken.”
Coconut Curry Chicken
This coconut curry chicken recipe is flavorful and filling, making it a great dinner alternative.
1 hour and 20 minutes total
5 person servings
Calories in a single serving: 353.8kcal
Time to Prepare: 20 minutes
1 hour to prepare
Instructions:
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Chop the onion and garlic finely, and grate the ginger root. 1 inch chunks of chicken should be chopped.
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Heat the coconut oil in a pan or pot over medium-high heat. (Because you’ll be cooking this for 30-60 minutes, you’ll need a pot that can contain a lot of liquid.)
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Cook for a few minutes before adding the chicken.
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Cook for 2-3 minutes with the onion, ginger, garlic, curry powder, and cinnamon in the pan with the chicken, being careful not to burn the spices.
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Stir in the coconut milk and broth. Reduce for 40-60 minutes, or until you reach the desired consistency. As demonstrated in the photos, the sauce should be thick. Allow the sauce to cook longer to decrease if it isn’t thick enough.
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Tip: Separate the cream from the water in your coconut milk by refrigerating it overnight before using it in the skillet.
Nutritional Information
Coconut Curry Chicken
Per Serving Amount
calorie count 353.8 calorie count from fat 261 calorie count
daily value in percent*
45 percent fat 29 grams
6.2g2 percent carbohydrate
0.6g2 percent fiber
26.4 g protein (53%)
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Chef’s Specialty: Main Dish
Cuisine:Indian
Coconut curry chicken is a keyword that can be used to describe a dish.
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I recently saw the most amazing chicken coconut curry recipe that took no time at all to prepare. It’s low carb, dairy free, and full of flavor. I made a few adjustments to the original recipe and it turned out great! You can serve it over cauliflower rice, or with brown rice. Even though it’s dairy free, it’s full of flavor and has a lot of potential to become a staple in your keto diet…or any diet really.. Read more about chicken curry with coconut milk and potatoes and let us know what you think.
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Frequently Asked Questions
Does coconut curry have dairy?
Coconut curry does not have dairy.
Do Indian curries use coconut milk?
Yes, Indian curries use coconut milk.
Do you need coconut milk for curry?
No, coconut milk is not needed for curry.
Related Tags
This article broadly covered the following related topics:
- coconut curry chicken
- coconut curry chicken recipe
- curry chicken with coconut milk
- coconut curry chicken and vegetables
- coconut curry recipe indian