4 In Recipes/ Gluten Free/ Main Meal/ Dairy Free/ Refined Sugar Free/ Paleo/ Whole30/ Egg Free/ Soy Free

Creamy Coconut Chicken Curry

This creamy coconut chicken curry with spinach is an easy, healthy, family friendly dinner that is full of flavour! Cook in as little as 30 minutes. Easily adaptable to be as mild or as spicy as you like. Dairy Free, Paleo and Whole30 friendly.

 

For those curry fans out there this one is for you!

We love curry in our household …..my little guy adores it too. This chicken curry is so easy to make and is super tasty!

While you can easily buy a pre-made jar to make your own curry from the supermarket I find they never taste very authentic….. they may have preservatives and added sugar in them which I don’t like to feed my family and they are often lacking in flavour.

Why you need to try this Coconut Chicken Curry…..

  • Its super easy to make!
  • You can easily adapt the spices and heat to suit you and your family’s preferences.
  • You can add in loads of veggies if you wish-  it easily hides extra veggies like grated carrot or broccoli if you are trying to sneak more veggies into your kids.
  • This curry can be cooked in as little as 30 minutes! Or if you are wanting it to be slowly simmered to get the best flavour possible – you can you can do that too – if you have the time…..
  • It makes delicious leftovers!

ertical photo of coconut chicken curry in blue bowl with garnish

How to make Coconut Chicken Curry….

  1. Heat the coconut oil in a large skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 1-2 minutes.
  2. Chop the chicken into roughly (2.5cm/1 inch) pieces.
  3. Add the rest of the spices and salt to the pan, cook for another minute until the spices gently pop and are mixed through the onion and garlic.
  4. Add the chicken and cook it for a couple of minutes turning frequently so that it is coated in the spices and oil.
  5. Next add the coconut milk, crushed tomatoes and tomato paste into the pan, gently stir until everything is mixed through evenly.
  6. Reduce the heat and simmer at a medium low heat. Cook for about 15 minutes. 
  7. While this is simmering this would be a good idea to prepare your rice or cauliflower rice.
  8. After 15 minutes add the spinach leaves to the curry and cook for another 2-3 minutes. Stir until chicken is cooked through (juices run clear and it is cooked to 74 degrees C/165 degrees F) and curry is slightly thickened. 
  9. Garnish with fresh coriander and sliced almonds (optional).

Additional Recipe Tips for making this Coconut Chicken Curry

  • I have used spinach in this curry recipe and kept it simple but carrots, peas, broccoli or cauliflower will all work well. You will need to add these about 15 minutes before the end of cooking time and just beware if you use frozen peas you may end up with extra liquid in your curry.
  • If this curry has too much liquid for your liking you can leave it to gently simmer on a medium low heat for up to an hour – this will reduce the amount of liquid. Alternatively you can scoop some liquid out and add in some cornflour to thicken.
  • If you are following a Paleo, Whole30 or low carb diet then serve this curry with cauliflower rice instead of rice.
  • If you would like this curry to be spicy then add in some chili powder, start off with a small amount and taste and increase if desired.
  • Chicken breast can be used instead of chicken thigh cutlets. Personally I find chicken cutlets work the best and remain nice and tender.
  • Ensure you use full fat coconut milk (not the light version) and coconut milk – not coconut cream.
  • This curry can be frozen for up to 3 months in a sealed airtight container.

Other recipes you might like:

Eggplant, Chickpea and Kale Curry

Turmeric Veggie Rice Balls

Buddha Bowl with Spicy Chickpeas and Cumin Cashew Sauce

Hot Smoked Salmon Salad with Egg and Mustard Potatoes

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Hope

Serves 4

Creamy Coconut Chicken Curry

A creamy coconut chicken curry with spinach. An easy, family friendly dinner.

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

5 based on 3 review(s)

Ingredients

  • 6 chicken thigh cutlets (boneless)
  • 2 Tbsp coconut oil
  • 1 onion, diced
  • 2 tsp garlic, crushed
  • 1 Tbsp curry powder
  • 1 Tbsp garam masala
  • 1 Tbsp cumin
  • 1 Tbsp coriander, ground
  • 1/2 Tbsp turmeric
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 1 can coconut milk (400ml/13.5oz)
  • 1/2 can chopped tomatoes (200gm/7oz)
  • 1 Tbsp tomato paste
  • 2 cups baby spinach leaves
  • Fresh coriander and sliced almonds to garnish

Instructions

  1. Heat the coconut oil in a large skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 2-3 minutes.
  2. Chop the chicken into roughly (2.5cm/1 inch) pieces.
  3. Add the rest of the spices and salt to the pan, cook for another minute until the spices gently pop and are mixed through the onion and garlic.
  4. Add the chicken and cook it for a couple of minutes turning frequently so that it is coated in the spices and oil.
  5. Next add the coconut milk, crushed tomatoes and tomato paste into the pan, gently stir until everything is mixed through evenly.
  6. Reduce the heat and simmer at a medium low heat. Cook for about 15 minutes. 
  7. While this is simmering this would be a good idea to prepare your rice or cauliflower rice.
  8. After about 15 minutes add the spinach leaves to the curry and cook for another 5 minutes.
  9. Garnish with fresh coriander and sliced almonds (optional).

Notes

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements. If you are following a Paleo, Whole30 or low carb diet then serve this curry with cauliflower rice instead of rice. If you would like this curry to be spicy then add in some chili powder, start off with a small amount and taste and increase if desired. See additional recipe tips above in blog post for more information.

Tags

Cuisines
Indian
Courses
Main Course
Diet
Paleo
Whole 30
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

460 cal

Fat

32 g

Carbs

14 g

Protein

29 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://lovefoodnourish.com/creamy-coconut-chicken-curry/

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