This Healthy Creamy Chicken Curry will surely take your curry experience to a whole new level! It is full of flavor that will make you savor every drop of its coconut milk. Forget take out and make this Healthy Creamy Chicken Curry, all ready in just 30 minutes! This dish will surely be the new family favorite.
Coconut Chicken Curry Recipe by
Never cooked curry before?
Well don’t fear – it can be simple, quick, and completely delicious! Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. Crowd favorite curries by far are coconut milk based because they’re so creamy and delicious.
What else can I add to my curry?
Curry is such a perfect blank canvas! You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever it is you want to plate for yourself or your loved ones. So let’s use up some of whatever is taking up valuable space in your pantry.
VEGGIES
- Peas
- Bell pepper
- Butternut squash
- Zucchini
- Eggplant
- Chickpeas
- Potato
MEAT
- Shrimp
- White fish
- Lamb
- Beef
Leftovers
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
Other recipes you might like to read: Easy Homemade Vegan Chili, Low Carb Squash Noodles, Berry and Banana Smoothie
Healthy Creamy Chicken Curry
Ingredients
- 2 tbsp olive oil
- 2 lbs chicken breasts skinless and boneless, cut into bite size pieces
- ½ tsp Salt or to taste
- ½ tsp Pepper or to taste
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tbsp curry powder
- 1 cup chicken broth low sodium
- 14 oz coconut milk 1 can
- 14.5 oz diced tomatoes 1 can
- 2 tbsp tomato paste
- 2 tbsp sugar
- 2 tbsp parsley chopped
Instructions
- Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
- Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
- Garnish and serve: Garnish with parsley and serve over rice.
Notes
RECIPE NOTES
- Curry should be safely sealed in an airtight container and refrigerated for 3 days.
- If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
NUTRITIONAL INFORMATION
Calories: 396kcal (20%) | Carbohydrates: 13g (4%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 14g (88%) | Cholesterol: 97mg (32%) | Sodium: 532mg (23%) | Potassium: 977mg (28%) | Fiber: 2g (8%) | Sugar: 7g (8%) | Vitamin A: 228IU (5%) | Vitamin C: 12mg (15%) |Calcium: 58mg (6%) | Iron: 4mg (22%) |
