Coconut Chicken Curry

I was having students over and needed a relatively simple meal that could also be prepared vegetarian l. I was conflicted because I wanted to stick to my personal paleo eating choices without making something the students would not like as much as I. So after a lot of failed menu options I set upon a curry. I’ve never made a curry but Aysha makes them often…so how complicated could it really be. This recipe is adapted from This site has tons of stir-fries /curries I anticipate trying in the near future.

I made the curry for the students and they LOVED it. It was such a hit. There were no left overs. It has the light taste of a fresh stir-fry but the creamy smoothness of a curry. Its like the best of both worlds. I could probably give directions in which I prepared the sauce and set it aside…cooked the chicken and set it aside… and finally put everything together but I’m more of the put it all in the bot and see what happens type.


Coconut Chicken Curry


  • Coconut Oil
  • 2 lb tender chicken cut in thin strips (portabello mushrooms for a vegetarian substitute)
  • 3 cups broccoli- chopped
  • 1 can coconut milk
  • 1 1/2 tsp curry powder
  • 1 tsp a turmeric
  • 1 tbsp grated ginger
  • 1 medium yellow onion-chopped
  • 1 red bell pepper- diced in large chunks
  • 4-5 Cloves of Garlic minced
  • A good bunch of fresh spinach
  • Salt and Pepper
  • Red Pepper Flakes
  • tbsp Ground ginger

How to prepare

I begin by lightly seasoning the chicken strips with the ground ginger, some of the red pepper, salt and pepper. In a separate skillet cook the chicken until it is almost done (about 1-2 minutes left on cooking). It will continue to cook once added to the curried vegetables. In a wok or deep skillet, using coconut oil sauteed onion until translucent, add garlic, red pepper, and broccoli. Cook until the broccoli is bright green and crisp ( no one likes soggy veggies) which is about 5-7 mins. Return the cooked chicken to the wok, toss it a couple times and add coconut milk, curry, turmeric and red pepper flakes. Toss to incorporate all the ingredients. Let simmer for about 2 minutes. Add spinach and stir in. Allow the spinach to wilt.

Serves about 7 with no leftovers


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