Coconut Cream Chicken Curry

Tender chicken breast simmered in a rich, aromatic coconut curry sauce, served with fragrant basmati rice and fresh steamed green beans.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.48/serving

Dietary

• Nut-Free
• Egg-Free
• Soy-Free
• Dairy-Free
• Gluten-Free
• High-Protein
• Low-Sugar

Tags

• comfort food
• savory
• rich
• spicy
• one-pot
• healthy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 tablespoon coconut oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 tablespoon curry powder (nut-free)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 13.5 fluid ounce full-fat coconut milk
• 0.5 cup chicken broth (nut-free, soy-free)
• 14.5 ounce diced tomatoes (undrained)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 1 pound green beans (trimmed)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
3. Add the chicken breast cubes to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
4. Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute more, allowing the spices to become fragrant.
5. Pour in the full-fat coconut milk, chicken broth, and diced tomatoes. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. While the curry simmers, prepare the basmati rice. In a separate medium saucepan, combine the basmati rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered off heat for 5 minutes.
7. Steam the trimmed green beans until tender-crisp, about 5-7 minutes. This can be done on the stovetop or in a microwave.
8. Serve the Coconut Cream Chicken Curry hot over basmati rice, with the steamed green beans on the side. Garnish with fresh cilantro, if desired.

Notes

Check that your curry powder is confirmed nut-free to avoid any cross-contamination. This curry tastes even better the next day.

Nutrition (per serving)

• Calories: 610
• Protein: 39.5 g
• Carbohydrates: 65.5 g
• Fat: 22 g
• Fiber: 7 g
• Sodium: 680 mg
• Saturated Fat: 15 g
• Sugar: 5 g
• Cholesterol: 105 mg