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My Big Fat Chicken Coconut Curry

Updated: May 6, 2020

Serves 6-8, Serving Size: 1 cup

Adapted from: My Spice Box

In the Mix:

2 chicken boneless chicken breasts cut in to ½” pieces

1 tablespoon coconut oil

1 red onion, diced

2 red chillies, finely chopped

4 cloves garlic, minced

1 thumb of fresh ginger, grated

1 teaspoon each of ground coriander, cumin, turmeric, garam masala

¼ teaspoon of ground cayenne pepper

2 tomatoes, diced

1 can of coconut milk (full fat)

1 cup of water

1 small cauliflower, broken into florets

1 sweet potato, peeled; cut into cubes

2 large carrots, peeled; cut into rounds

2 cups of cooked chickpeas

5 cups of fresh spinach

Garnish: 1 lime; 2 tbs fresh cilantro

Serve on: brown basmati, quinoa (cook according to package) OR on its own if you are avoiding grains

How to:

▪ In a separate pan, sauté diced chicken breast just until cooked through, set aside

▪ Heat coconut oil in a saute pan on medium heat and add the onion and chillies, cooking until onions have browned

▪ Add the ginger and garlic and saute for a few minutes, then add all the ground spices and cook for a few more minutes to release flavors; finally add the tomato and cook for 10 minutes to reduce down

▪ Stir in the coconut milk and water, then add cauliflower, sweet potato, and carrots, until vegetables are tender, add sautéed chicken, reduce heat to low and simmer about 20 minutes

▪ Stir in the chickpeas and spinach, take off the heat and let stand for 5 minutes allowing spinach to wilt

▪ Season with salt and pepper to taste, serve with  brown rice, quinoa,  basmati rice or in its own if you are avoiding carbs

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