This easy chicken curry features the aromatic flavours of garlic, ginger and coconut, and is sure to please even the fussiest eaters.

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  • 2 x tablespoons of Olive oil (divided)
  • 1/2 Onion (chopped)
  • 500 g Chicken breast (cut into bite size pieces)
  • 1 x 400g can of Diced tomatoes (drained)
  • 200 g Coconut cream 
  • 60ml Chicken stock
  • 4 cloves Garlic (minced)
  • 25 g Curry powder 
  • 1 teaspoon Ground ginger
  • 1 teaspoon  Paprika
  • 1/2 teaspoon Sea salt (to taste)
  • Heat 1 tablespoon of oil in a large pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.

  • Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.

  • Add the diced tomatoes, coconut cream, chicken stock, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.

  • Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.


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