Easy Chicken Coconut Curry


We eat a lot of soups and stews in our house mainly because my toddler LOVES soup and will happily eat most vegetables as long as they’re in soup form, but also because as a working mom, one pot meals are a lifesaver.  It’s also a great way to stretch a protein and save some money.  I know all too well that eating real food can be expensive, so anything I can do to keep the cost down is a plus!  I’m particularly fond of curries because turmeric, the spice that gives curry it’s yellow hue, is a natural anti-inflammatory with numerous health benefitsIMG_0437 I like to make a big pot of something on Sundays that we can eat throughout the week.  I’m not the best at meal planning or having a list prepared before I go to the grocery store, but I find that having 1 dish to pick from when we’re in a pinch helps tremendously.  I will say that lack of meal planning sometimes puts me in a bind, but I usually come up with my most creative dishes when it looks like I have nothing in my fridge.  My mom cooks the same way.  She never uses recipes and usually just throws a little of this and a little of that in and it all just seems to work.  Every night was a culinary adventure growing up because we rarely had the same thing twice!   I love this recipe because it’s hearty, flavorful, and it’s packed with healthy fats and protein!   IMG_0438  

Chicken Coconut Curry
An easy chicken coconut curry
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
3788 calories
51 g
1253 g
298 g
249 g
214 g
2405 g
2284 g
9 g
0 g
62 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3788
Calories from Fat 2557
% Daily Value *
Total Fat 298g
Saturated Fat 214g
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 43g
Cholesterol 1253mg
Sodium 2284mg
Total Carbohydrates 51g
Dietary Fiber 12g
Sugars 9g
Protein 249g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 tbsp coconut oil
  2. 8 chicken thighs
  3. 3 tbsp curry powder
  4. 1 sweet potato- peeled and chopped
  5. 2 large carrots- peeled and chopped
  6. 1 medium onion- diced
  7. 1 red bell pepper- diced
  8. 3 cloves garlic- minced
  9. 1 tbsp fresh ginger- grated
  10. 2 cups chicken broth
  11. 2 cans coconut milk (I like the full fat variety)
  12. Red pepper flakes to taste
  13. 1 pinch of cayenne pepper if desired
  14. Salt and pepper to taste
  15. Garnish with lime juice and cilantro
  1. Preheat oven to 350 degrees. Place chicken thighs on baking sheet and cover in 2 tbsp of melted coconut oil, salt and pepper, and 1 tbsp of curry powder. Bake at 350 for 25 minutes or until the chicken is cooked through.
  2. In the meantime, heat the remainder of the coconut oil in a dutch oven or large pot over medium heat and sauté onion, carrots, bell pepper, and sweet potato until soft (about 10 minutes). Add the grated ginger and the garlic, and continue stirring for another 5 minutes. Add salt, pepper, and 2 tbsp of curry powder to the vegetables. Stir in the chicken broth and coconut milk and bring to a boil then reduce to a simmer and cook for 15 minutes. Remove the chicken from the oven and chop into bite sized pieces, add the chicken to the pot and simmer for another 5 minutes. Adjust seasoning and heat level as desired.
  3. Serve over coconut rice (substitute the water for coconut milk and cook rice according to the directions), and garnish with cilantro and lime.
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