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Cuisine:Description
Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It’s sugar-free, dairy-free, and delicious!
Scale
Ingredients
- 2 tablespoons coconut oil
- 1/2 medium onion, finely minced
- 1 head of garlic, chopped (10–12 cloves)
- 2 tablespoons ginger, minced
- 1 tablespoon each: ground cumin, coriander, and turmeric
- 1 teaspoon cayenne powder, optional
- 3 chicken breasts, chopped into bite-sized pieces
- 1 28-ounce can of crushed tomatoes
- 2 teaspoons sea salt
- 1 15-ounce can coconut milk
- A few handfuls of cherry tomatoes, cut in half
- 1 cup chopped cilantro
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
- Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
- Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.
Notes
Pair with steamed basmati rice or cauliflower rice
