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  • Writer's pictureRita Winthrop

coconut chicken curry

Lets talk about this dinner for a quick second. Its creamy and smooth, and spicy, but sweet, and it takes about as long as it takes to saute chicken, and that. is. it.

I found a similar recipe to this years ago, and I've made it so many times I couldn't even tell you how it originally started - if I ever figure out where I found it, I'll be sure to link it here.

If you haven't gathered yet from my posts, its that dinner needs to be fast. And healthy. And full of flavor. This checks off all of the boxes.

I love this recipe because it uses anything in your fridge (or freezer) and you can really easily prep it before you leave the house for work. Using a dry rub of curry, salt and pepper, and let the chicken just stew in that in the fridge while you're out. If you forget, letting it marinate while you prep veggies at dinner time is a great option too. If I forget, I tend to wash dishes and clean the kitchen, to give the chicken enough time for the right flavor. Just make sure to dice it in small bite sizes pieces before you add your spices. While the chicken marinates, decide what veggies you'd like to add. This is where frozen becomes my best friend. Peas, corn, snap peas, broccoli, cauliflower, peppers, carrots, you name it. Literally they all work here. Prep, thaw, chop, all of what you choose to add.

When you're ready for dinner (and I mean like 15 minutes out from wanting to eat) Heat a pan with some olive oil over medium to high heat. Throw your seasoned chicken into the pan and lightly brown on all sides. While your chicken is cooking, using your food processor or immersion blender, blend together one can of full fat coconut milk, a teaspoon (or two) of both minced ginger and sriracha, and 1-2 tablespoons of curry. I tend to do a lot, because I really love curry. As the chicken is just about completely cooked, lower the heat and slowly pour in the coconut milk mixture and let it simmer. It'll begin to thicken over the course of 10-15 minutes or so. I tend to add my veggies in if they are frozen and thawed, towards the end of cooking, if they are raw and need to be cooked, add them in towards the beginning.

Now guess what? Walk away for a few minutes. This is where your sauce needs to ooze itself into your veggies and chicken, and it'll thicken the longer you let it sit. When its at the right consistency to your liking, pour this over some rice or quinoa, or put it on a bowl on its own. We like to top with coconut and more sriracha - and when we're feeling real wild, some chopped bacon (don't knock it til you try it.)

coconut curry chicken

Prep Time: 20-30 minutes

Cook Time: 15-20 minutes


  • 1-2 chicken breasts, diced

  • 2 tablespoons curry powder

  • salt + pepper to taste

  • 2-3 cups of various veggies

  • 1 can full fat coconut milk

  • 1-2 tablespoons curry powder

  • 1-2 teaspoons minced ginger

  • 1-2 teaspoons sriracha

  • optional toppings: coconut, chopped walnuts, bacon, sriracha, chopped egg, craisins, whatever.

  • also if you're want to put this on top of rice or quinoa, have at it.


  1. Marinate/dry rub diced chicken breasts with curry powder and salt and pepper. The longer it sits the better.

  2. Over medium to high heat in a saute pan with a little olive oil, saute chicken until lightly browned.

  3. While chicken is cooking, prep your veggies and or rice/quinoa.

  4. In a small blender - blend up coconut milk and seasonings.

  5. When chicken is nearly cooked, slowly pour in coconut milk mixture and lower the heat to simmer. Add in veggies depending on need of cook time for them (frozen and thawed add at end, if raw, add at the beginning.)

  6. Let simmer for 15ish minutes until desired thickness of sauce, and serve as is or with desired toppings.



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