Curry Chicken with Coconut Milk
Level
Easy
Time
50 Min
SErves
4
Calorie
276
Fat
14g
Sat fat
11 g
Carbs
7 g
Sugar
4.2g
Fiber
1g
Published October 15, 2022 by Dr. Stephanie Gray
This post may contain affiliate links.
This curry chicken with coconut milk recipe comes together in no time flat. It’s comfort food at it’s very finest. With warm, aromatic spices, cauliflower and coconut milk, this recipe is nutritionally dense. It will become a favourite weekday pick. It’s dairy-free, gluten-free, paleo and keto friendly. Try it tonight!
The Nutritional Science Part…If You’re
Interested
This curry chicken recipe showcases turmeric, which is gaining a lot of attention in the nutritional science world. Turmeric has captured the interest of scientists in recent years, studying to understand the anti-inflammatory and immunomodulatory actions of the medicinal plant.
Turmeric is a flowering plant, Curcuma longa, related to the ginger family. It is the spice that gives curry it’s yellow colour. The active ingredient is curcumin.
Critics argue that curcumin is poorly absorbed into the bloodstream and as a result it is difficult to achieve a therapeutic dose through food alone. Black pepper is thought to increase absorption, which is why you’ll see most recipes and even turmeric supplements include black pepper in the ingredient list.
Recently though, it’s been discovered that perhaps the poor absorption of curcumin into the bloodstream is a good thing. Poor absorption allows the spice to stay in the gut and positively influences the composition and metabolic activity of gut bacteria. It is thought that this may in part explain the therapeutic benefits of turmeric.
Now let’s get on with the recipe!
What do you need for this recipe?
- chicken breasts
- onion
- cauliflower
- garam masala
- cumin
- turmeric
- coriander
- sea salt
- garlic powder
- coconut milk
- fresh cilantro
How to make Curry Chicken with Coconut Milk
Step 1: Cook chicken with your preferred method. Bake in oven (at 350F for about 35-40 minutes). Chicken is done when internal temperature is 165F.
Step 2:Chop the cooked chicken into bite sized pieces.
Step 3:Prepare cauliflower rice. To save time, use pre-riced cauliflower (frozen or fresh). To rice cauliflower, chop cauliflower into florets. Put the florets in a high speed blender. Cover with water. Pulse until the cauliflower consistency resembles rice.
Step 4:In a skillet, heat 1 tbsp olive oil over medium heat. Add “rice” stirring regularly for 7-10 minutes. Then remove from heat.
Step 9:Add chopped chicken and add to skillet. Simmer over medium-low heat while the rice is finishing up. Cook long enough to heat both the coconut milk and chicken.
Key Ingredients & Substitutions:
- chicken– I used 4 cooked chicken breasts (1 per person) for this recipe to provide some protein. If you are pressed for time, use a rotisserie chicken.
- cauliflower- Due to popularity, pre-riced cauliflower is available at most grocery stores. Ricing your own cauliflower is very easy and the cheaper option. I include instructions for how to rice a cauliflower using a blender method.
- coconut milk – I recommend using full fat coconut milk to make the most rich and creamy soup. I advise against buying “cheap” coconut milk as they are usually filled with emulsifiers like guar gums and carrageenan. Too many emulsifying agents affect the taste and quality of the coconut milk.
- garam masala – garam masala literally means warming spice. If you don’t have garam masala, curry will work in place of it.
Curry Chicken with Coconut Milk
Equipment
-
skillet
Ingredients
- 4 chicken breasts
- 1 head cauliflower
- 1 onion diced
- 2 tbsp olive oil divided
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1 can coconut milk
- 1/4 cup fresh cilantro
Instructions
-
Cook chicken with your preferred method. Bake in oven (at 350F for about 35-40 minutes). Chicken is done when internal temperature is 165F.
-
Chop the chicken into bite sized pieces.
-
Prepare cauliflower rice. In a skillet, heat 1 tbsp olive oil over medium heat. Add “rice” stirring regularly for 7-10 minutes. Then remove from heat.
-
While the rice is cooking, use a separate skillet to heat 1 tbsp olive oil over medium heat.
-
Add onion and saute about 2-3 minutes.
-
Add spices and stir adding more olive oil if needed. Use a wooden spoon to incorporate spices with onion.
-
Add coconut milk.
-
Add chopped chicken and add to skillet. Simmer over medium-low heat while the rice is finishing up. Cook long enough to heat both the coconut milk and chicken.
-
Serve chicken over cauliflower rice. Garnish with cilantro.
-
To rice cauliflower, chop cauliflower into florets. Put the florets in a high-speed blender. Cover with water. Pulse until the cauliflower consistency resembles rice.
Notes
Nutrition
Tried this recipe?
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