This Coconut Chicken Curry is a hearty curry recipe that always hits the spot. Whether you’re batch cooking for the week ahead or having a dinner party, this curry will satisfy and impress!
My Coconut Chicken Curry is inspired by a recipe I received from a food plan I tried a few years ago called Pure21. The idea of Pure21 is the omit all processed food, dairy, sugar, caffeine and alcohol for 21 days. In addition, it uses some fantastic supplements from Synergy Worldwide which help to restore the natural bacteria in your gut, balance your blood sugar levels, and address inflammation or pain. It was a fantastic programme! I continue using concepts from it even today. If you’re interested in checking out the programme, see Pure21; or try out the supplements you can find here – contact me for more details!
Back to this curry… Indeed, I keep coming back to it! Time and again, it doesn’t get old. It is easily adaptable and quick to cook, and doesn’t sit heavy in your stomach. First you will mix up a marinade for your chicken, fry up a few onions, add garlic and the marinaded chicken, finish off with the potatoes. Easy as Coconut Chicken Curry!
Ingredients
- 400 ml coconut milk
- 2 tablespoons almond flour
- 2 tablespoons curry powder mix
- 1 teaspoon chili flakes (more or less as you wish for a more or less spicy dish)
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 4 chicken breasts, diced
- 2 sweet potatoes
- 2 onions
- 4 cloves garlic
- 2 tablespoons coconut oil
- cilantro / coriander for garnish
- Greek yogurt to serve
Method to make Coconut Chicken Curry
- Create the marinade: Pour the coconut milk into a bowl and add 2 tablespoons each of almond flour and curry powder. Add the chili flakes, and lastly 2 tablespoons tomato paste (lastly because it renders your tablespoon dirty). Finish with the 2 teaspoons of cumin and stir to combine.
- Marinate the chicken: Either add the chicken to the marinade bowl, if your bowl is big enough, alternatively pour the marinade into a plastic bag with your chicken. Leave for 2 hours or overnight.
- Prepare the vegetables: Peel the onions and chop like an orange into 8 or 10 slices. Peel the garlic, smash and finely chop. Peel the sweet potatoes and chop into 1-2 inch pieces.
- Fry onions and garlic: Pour the 2 tablespoons of coconut oil into a big frying pan and heat to medium-high. Add the onions and fry, stirring occasionally, for 5 minutes. Add the garlic and stir for 1 minute more.
- Add chicken and marinade: Add the chicken, and fry, stirring. Pour the rest of the marinade into the pot and stir.
- Add sweet potatoes and simmer. Cover the pot with a tight fitting lid and turn the heat down to medium-low. Leave to simmer, checking and stirring occasionally.
- Serve. This Coconut Chicken Curry is fantastic over rice. Garnish with cilantro/coriander and Greek yogurt, and enjoy!
To make this vegan/vegetarian, you can omit the chicken; in this case you don’t need to marinade at all. Just create the sauce, add the potatoes and some chickpeas if it suits you, and simmer.
I also recommend this dish served with my Easy Sourdough Bread or over Perfect Rice! Please let me know if you try it!
4 responses to “Coconut Chicken Curry”
It was a great curry! We loved it!
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