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    Home > American Recipes

    Published: Aug 21, 2018 · Modified: May 29, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 7 Comments

    Low Carb Coconut Chicken Curry

    Gluten FreeDairy FreeKeto

    Jump to Recipe ↓

    A dairy-and-gluten-free coconut chicken curry prepared with low carb vegetables, making the perfect weeknight dinner. It can be served over rice and/or with naan bread.

    a pan with coconut chicken curry

    I love Indian food -- and curries most of all. This dairy-free and also gluten-free Coconut Chicken Curry takes its inspiration in the hearty and comforting flavors of Indian cuisine -- with the spiciness dialed back a bit. A real plus here: it was prepared with low carb vegetables such as cauliflower instead of potatoes.

    This stew makes the perfect weeknight dinner and can be served over rice and/or with naan bread.

    The easy preparation means that after a tiresome day of work you can still fix your family a very nice meal that is stress-free and quite delicious. It's also more economical than takeout!

    A great way to deliver a hearty and comforting dish to the table! Because making your life (and mine) simple is my mission. 🙂

    I hope you enjoy our Coconut Chicken Curry and get some well-deserved rest after a busy day. This dish is a real gem for those who work hard on a daily basis, but don't want to skimp on great eating.

    How To Make Coconut Chicken Curry

    Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in oil over medium-high heat in a large skillet, about 4-5 minutes per side.

    images showing how to make coconut chicken curry

    Then, transfer chicken thighs to a plate, add remaining oil, and sweat onion and garlic over medium heat.

    Stir in chicken broth, ground ginger, tomato paste, and coconut milk. Add chicken thighs back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.

    close up of a pan  with coconut chicken curry being cooked

    Adjust seasonings, garnish with chopped cilantro/parsley and sliced jalapeno, and serve coconut chicken curry while it's hot.

    See? Easy peasy! Love one-pot meals? Take a look at our 70 easy and healthy one pot meals.

    PIN & ENJOY!

    close up of coconut chicken curry and veggies

    a pan with coconut chicken curry
    Print SAVE Saved Recipe! Pin
    5 from 1 vote

    Low Carb Coconut Chicken Curry

    A dairy-and-gluten-free coconut chicken curry prepared with low carb vegetables, making the perfect weeknight dinner. It can be served over rice and/or with naan bread.
    Course:Main Course
    Cuisine:Indian
    Keywords:chicken, coconut, curry, dairy-free, gluten-free, low carb, stew
    Prep Time 26 minutes
    Cook Time 14 minutes
    Total Time 40 minutes
    Servings 10 servings
    Calories387 kcal
    Author Denise Browning

    Ingredients

    • 3 lbs boneless chicken thighs (with or without skin) I cut back some calories by using skinless chicken tights
    • 1 tablespoon salt
    • ½ tablespoon ground black pepper
    • 2 tablespoon yellow curry powder
    • 3 tablespoon vegetable oil ( or more if necessary)
    • ¼ yellow or white large onion, chopped
    • 3 large garlic cloves, minced
    • 1 cup chicken broth
    • 2 teaspoon tomato paste
    • 1 teaspoon ground ginger (optional)
    • 3 cups canned coconut milk
    • 1 cup cauliflower, fresh or frozen
    • 1 cup sweet peas, frozen
    • 1 tablespoon chopped cilantro or parsley
    • 1 jalapeno, sliced (optional)

    Instructions

    • Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick  pan, about 4-5 minutes per side or until browned.
    • Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!
    • Stir in chicken broth,  tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.
    • Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.

    Recipe Notes

    Dish can be served over basmati rice and/or with Naan bread. 
    If desired, you can also add 1 cup of small cubed carrots and let cook with the other vegetables.  Any leftovers must be covered and refrigerated for about 2-3 days. 
    Love curries? Try our Quick Vegetarian Lentil Coconut Curry.
     
     

    Nutrition

    Calories: 387kcal | Carbohydrates: 8g | Protein: 29g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 930mg | Potassium: 652mg | Fiber: 3g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 17.2mg | Calcium: 40mg | Iron: 3mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

    « Better-Than-Takeout Chicken Wonton Stir-Fry Power Bowl
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    Filed Under: American Recipes, Easy And Delish, Easy Dairy-Free Recipes, Easy Dinner Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, Easy One Pot Meals, Featured, Quick & Easy Recipes Tagged With: chicken, Coconut milk, curry, Stew

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    Reader Interactions

    Comments

    1. Deb|EastofEdenCooking says

      August 21, 2018 at 6:33 pm

      What a scrumptious dinner recipe! The cauliflower will soak up all that fabulous curry sauce!

      Reply
    2. John / Kitchen Riffs says

      August 22, 2018 at 9:13 am

      We love Indian food, too. So we'd be nuts about this! Wow, just loaded with flavor. Fun dish -- thanks.

      Reply
    3. Sugar et al. says

      August 26, 2018 at 6:57 pm

      This is looking so good! Healthy and full of flavour. I can't resist a good curry.

      Reply
    4. Karen (Back Road Journal) says

      August 31, 2018 at 9:48 am

      My husband and I really like Indian food so I know we would enjoy your dish.

      Reply
    5. Ricie Shalda says

      September 30, 2018 at 10:56 am

      5 stars
      Bom dia, vim procurar uma receita de requeijão cremoso, que adorei! Acabei de olhar suas receitas e vou fazer esse frango pro nosso almoço de domingo!!! Maravilha, eu amo Indian cuisine. Vim acho que vi em um comentário que mora no texas. Tb estamos no Texas, Dallas. Onde vcs estão??

      Reply
      • Denise Browning says

        September 30, 2018 at 9:25 pm

        Oi, Ricie! Muito obrigada por visitar nosso site. Estamos em San Antonio, Texas. Espero que voce gote das nossas receitas e nos visite mais vezes. Qualquer duvida, eh so perguntar. Um abraco!

        Reply

    Trackbacks

    1. Mushroom Curry Recipe (Keto/Vegan) - Easy and Delish says:
      November 22, 2020 at 11:46 am

      […] cooker. It is healthy, creamy, and very delish, making a hearty weeknight meal, just like our coconut chicken curry and cauliflower curry soup. It’s also keto, gluten-free, vegan, and […]

      Reply

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