Hearty, healthy, and full of flavor, this coconut chicken curry is the perfect blend of comfort and nutrition for cozy fall and winter meals!

Our Registered Dietitians love this recipe for its flavour but also its balanced blend of nutrients including protein, carbs, fibre, and fat.

• Protein: Chicken breast boosts this recipe with high quality protein to keep you full, support muscle health, and stabilize blood sugars. Protein rich foods sources also contain zinc which is a key mineral that supports immune health!
• Carbohydrate: Serving this recipe with rice or a side of pita or naan boosts the carbohydrate content of the recipe for sustained energy! 
• Fat: Coconut milk adds a creamy richness alongside fats that help to absorb fat soluble vitamins, improves blood sugar balance, and aids in the release of hunger satisfying hormones.
• Vegetables (Fibre): The array of vegetables—like bell peppers, carrots, and zucchini—not only adds color but also delivers fibre, vitamins, and antioxidants! Mix it up with any fresh or frozen vegetables you have available to you!

Our nutritionists love making coconut curry as a quick weekday meal or an easy meal prep for work week lunches! 

Simple Coconut Chicken Curry

Hearty, healthy, and full of flavor, this coconut chicken curry is the perfect blend of comfort and nutrition for cozy fall and winter meals!

Ingredients

• 1 cup dry rice

• 1 tablespoon olive oil

• 1 pound (450g) chicken breast, diced

• ½ teaspoon salt

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• ¼ cup red curry paste

• 3 cups vegetables (e.g., bell pepper, carrots, zucchini, cauliflower, etc.), chopped

• 1 tablespoon tamari, soy sauce, or coconut aminos

• 1 can (400mL) coconut milk

• 1 cup chicken or vegetable broth

• Optional: 2 teaspoons cornstarch (for thickening) and 1 lime

Instructions

1. Cook the Rice: Prepare your rice according to the package instructions and set aside.

2. Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the diced chicken and salt. Cook for 4–5 minutes until lightly browned and cooked through. Remove the chicken from the pan and set it aside.

3. Sauté Aromatics: Add the chopped onion to the same pan and cook for 3–4 minutes until soft. Add the minced garlic and grated ginger, cooking for another 30 seconds until highly fragrant. Stir in the red curry paste and cook for 1 minute to release the flavors.

4. Cook Veggies: Add your 3 cups of chopped vegetables to the pan and sauté until they begin to soften.

5. Combine: Return the cooked chicken to the pot. Add the tamari (or soy sauce/coconut aminos) and stir well to coat everything evenly in the curry paste.

6. Simmer: Pour in the coconut milk and broth, bringing the mixture to a gentle simmer.

7. Thicken (Optional): If you prefer a thicker curry sauce, whisk 2 teaspoons of cornstarch with a splash of cold water in a small bowl to create a smooth slurry. Stir the slurry thoroughly into the simmering curry.

8. Serve: Spoon the warm curry over your prepared rice. For a pop of brightness, serve with fresh lime wedges to squeeze over top right before eating!