Coconut Chicken Curry

The inspiration for this recipe came from The Food Network – Tyler Florence’s Spicy Chicken Coconut Curry (it’s been tamed down to make it a less spicier and more creamier).

This curry recipe is really simple and easy to make!

Coconut Chicken Curry

Prep Time: 15 minutes

Cook Time: 45 minutes

Makes: 2

Serving Size: 770g

Coconut Chicken Curry


  • 3 chicken breasts, cut into chunks
  • 1 tablespoon of coconut oil
  • 13.5oz of coconut milk
  • 1 cup chicken stock
  • 2 cup diced carrots
  • 1 cup chopped celery
  • 2 tomatoes, diced
  • 1½ tablespoons curry powder
  • 1 tablespoon ginger
  • ¼ cup cilantro, roughly chopped
  • 6 cloves garlic, minced
  • salt to taste


Saute the chicken in coconut oil.

When the outside of the chicken has all turned white, add in the coconut cream and the chicken stock and mix well.

Add in the carrots, celery, and tomatoes.

Add in the ginger and curry powder.

Cook on medium heat with the lid on for 40 minutes (stirring occasionally).

Add in the minced garlic and cilantro and salt to taste. Cook for another 5 minutes and serve.


Nutrition Facts | Serving Size 841 g

Calories 870 | Total Fat 53.1g | Saturated Fat 36g | Total Carbs 30g Protein 70.2g

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