Coconut Chicken & Veggie Curry

Coconut Chicken & Veggie Curry, Warm, anti-inflammatory, and comforting—with coconut milk for healthy fats

Warm, anti-inflammatory, and comforting—with coconut milk for healthy fats.

Ingredients :

  • 2 lbs chicken thighs, cubed

  • 1 onion, chopped

  • 2 sweet potatoes, diced

  • 2 carrots, sliced

  • 1 can coconut milk (400ml)

  • 1 can diced tomatoes (398 ml)

  • 2 tbsp curry powder

  • 1 tsp turmeric

  • 2 tbsp coconut oil

  • 1/2 cup chicken broth

  • 2 cups spinach or green beans

Directions :

  1. In a large pot, heat coconut oil and saute onion until translucent.

  2. Add chicken, curry powder, and turmeric; cook until chicken is lightly browned.

  3. Stir in sweet potatoes, carrots, coconut milk, tomatoes, and broth. Simmer 25-30 min.

  4. Add greens at the end.

A minimalist, white line drawing of a small plant with two leaves on a black background.

Tip: Freeze in meal-size portions. Serve with rice or naan when reheated.

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