Chicken and Coconut Curry

Chicken and Vegetable Coconut Curry

This Chicken and Vegetable Coconut Curry is a creamy, fragrant dish that’s sure to impress. Serve it over rice for a comforting meal.

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4 serves

Calories 450 kcal

Ingredients

  

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• 500 g chicken breast
• 1 400 ml coconut cream
• 1 onion
• 2 garlic cloves
• 1 tbsp curry powder
• 1 capsicum
• 1 zucchini
• 1 small eggplant
• 2 tbsp ghee
• Salt to taste
• Fresh coriander for garnish
• 1/2 tsp mustard seeds

Instructions

 

• Cut chicken breast into 3-4cm cubes, dice onions and mince garlic. Cut zucchini, capsicum and eggplant into pieces the same size as the chicken.
• Heat ghee in a large pot over medium heat. Add onion and garlic, cooking until softened, add mustard seeds and stir.
• Stir in curry powder, followed by chicken. Cook until browned.
• Pour in coconut milk and add mixed vegetables. Simmer for 15-20 minutes until chicken is cooked through.
• Serve with rice and garnish with fresh coriander.

Notes

Add extra spices for more heat if desired.

Pairs Well With:
Steamed rice or naan bread.

Storage:
• Fridge: Up to 3 days.
• Freezer: Up to 2 months.

Gluten-Free Option:
This recipe is naturally gluten-free.

Dairy-Free Option:
This recipe is dairy-free.

Vegetarian Option:
Replace chicken with chickpeas and add more vegetables.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 15gFat: 30gFiber: 5g

Keyword capsicum, chicken, chicken breast, chicken curry, coconut cream, Curry, dairy-free, easy curry, eggplant, Inadian, keto, One pot dinner, quick dinners, vegetables, zucchini

Tried this recipe? Let us know, how it was on Instagram @my.organised.mealprep

If you’re after a simple dinner that doesn’t compromise on flavour this is it. Cooked in one pan and ready in under 40 minutes, it’s the perfect hearty dish with minimal cleanup. A mild curry flavour the whole family will enjoy.