This easy to make coconut curry chicken recipe is not only tasty and flavorful, but it is dairy free, keto, paleo, and Whole30 approved!
There are two main components to this coconut curry chicken dish: the spice blend and the curry blend. Spices are an important part of any cuisine, especially Indian.
This recipe takes advantage of the variety of tastes and flavors that are offered along with the numerous health benefits that you receive (I’m looking at you turmeric, cinnamon, and ginger)!
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Any good curry spice blend will contain at least some ground coriander, ground cumin, and ground turmeric. Combine these with ground cinnamon, ground ginger, and ground cloves for earthy and aromatic flavors. The finishing touch is the combination of ground mustard, ground cayenne pepper, and ground black pepper for the sharpness and spiciness that any good curry deserves.
This curry blend will be using boneless skinless chicken thigh diced into approximately 1 inch cubes. If you would like to use the white meat of chicken breast, simply cook the chicken for 5 minutes less (around 10 minutes of cooking time). This is because dark meat takes a longer time to cook than white meat does.
The combination of onion, garlic, and tomato will give added flavor to the spice blend. At the end of the dish, instead of using a processed thickener or some type of dairy, we use coconut cream. I recommend Thrive Market’s organic coconut cream as it is one of the very few types that contains no sort of binding gum or emulsifier (the only ingredients are organic coconut and water)! It is also ethically sourced which is important in terms of environment and human rights.
For the herb mixture, I like a lot of fresh herbs in my curry. If you are the type of person who doesn’t like a large amount of herbs, feel free to use less. A key point is that the parsley and cilantro should be fresh and should only be added at the very end. We want to maintain the flavor and the color of the herbs. This is achieved by adding fresh herbs at the end of any dish to keep them fragrant and colorful.
When the mixture of the onion, garlic, tomatoes, spices, and chicken stock has cooked for 10 minutes, a blender or food processor is required to remove any chunks of ingredients and give us that nice smooth texture that we are looking for to cook the chicken in. If you do not have access to a blender or food processor, simply dice the onion, garlic, and tomatoes as small as possible before adding to the pan.
Though this dairy free coconut curry chicken recipe contains quite a few ingredients, it is actually very cost effective! Combining the costs all ingredients, we are looking at about $5 for 4 servings! This means each serving is a minuscule $1.25, perfect for anybody on a budget or quite frankly anybody looking for a tasty home-cooked meal.
As stated in the introduction, this coconut curry chicken is dairy free, keto, paleo, and Whole30 approved! This is because of the wholesome and relatively low carbohydrate ingredients used. The only carbs in this dish come from the onion and tomato. Protein mainly comes from the chicken, and the fat comes from the coconut cream and the olive oil.
Each serving of this dish will contain approximately 400 calories, 50 grams of protein, and 55 grams of fat. Feel free to serve on top of some basmati rice, or if sticking with the keto/paleo/low carb option, cauliflower rice.
Coconut Curry Chicken
- Food Processor
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp fennel seed crushed
- 1/2 tsp ground black pepper
- 1/2 tsp ground cayenne pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp ground mustard
- 1/4 tsp ground cloves
- 2 tbsp olive oil or avocado oil
- 1 medium sweet onion (chopped) or yellow onion
- 6 cloves garlic (chopped)
- 1 cup chicken broth
- 14.5 oz diced tomatoes
- 1 1/2 lbs boneless skinless chicken thigh cut into 1 inch pieces
- 1/3 cup coconut cream
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- Heat 2 tbsp oil in a large pan over medium heat
- Combine all curry spices and place aside.
- Add chopped onion to hot pan and saute, stirring occasionally until onions are light brown, about 5 minutes
- Add chopped garlic and saute for 1 minute
- Add diced tomatoes and chicken broth
- Bring to a boil, reduce heat to medium-low, then cover pan and simmer for 10 minutes
- Place contents of pan into a food processor or blender and blend the contents until smooth
- Return contents to the pan, increase heat to medium, and add the chicken thigh
- Bring pan to a simmer, reduce heat to medium-low, then cover pan and simmer for 15 minutes
- Add coconut cream, chopped cilantro, and chopped parsley, and combine until well mixed
- Reduce heat and serve