CREAMY COCONUT CHICKEN CURRY
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!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 233 kcal, Carbohydrate 18 g, Protein 15 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1083 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g
DAIRY FREE CHICKEN CURRY
A creamy dairy free chicken curry that's easy to make and mild enough for the whole family to enjoy!
Provided by Corina Blum
Categories Curry Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Put the coconut oil in a saucepan and heat gently till it becomes liquid. Add the onion and cook gently for about 10 minutes.
- Stir in the garlic followed by the spices and bay leaves. Stir as it cooks for about a minute.
- Add the desiccated coconut and continue to stir for a minute so it gets coated in the spices.
- Add the chicken then the stock and coconut cream. Bring to the boil then lower the heat and simmer gently for 20 minutes.
- Stir in the spinach at the end.
- Serve with rice or bread.
Nutrition Facts : Calories 426 kcal, Carbohydrate 14 g, Protein 24 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 57 mg, Sodium 285 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
DAIRY FREE CHICKEN CURRY
Easy, cozy and super flavorful, this dairy free chicken curry is simple enough for a busy weeknight! With a creamy coconut sauce, warm spices plus tender chicken and veggies, it's hearty and satisfying. And comes together in just one pot.
Provided by Ashley / Cook Nourish Bliss
Categories Main Dish
Time 45m
Number Of Ingredients 20
Steps:
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic, ginger, curry powder, turmeric, cumin and cardamom. Cook, stirring frequently, for about 1 minute, until toasted and fragrant.
- Stir in the tomatoes, coconut milk, carrot, bell pepper, cauliflower / broccoli, chicken pieces, salt and pepper.
- Increase the heat and bring to a simmer. Continue to simmer, reducing the heat as needed and stirring occasionally, for about 15 minutes, until the veggies are tender and the chicken is cooked through (165ºF on an instant read thermometer).
- Turn the heat down to low and stir in the spinach until wilted. Remove from the heat.
- Taste and season with additional salt / pepper if needed, then serve as desired.
Nutrition Facts : Calories 292 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 23 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
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