Indian Coconut Chicken Curry (Whole30, Paleo, GF)
This Indian Coconut Chicken Curry recipe is paleo, Whole30, and gluten-free! Learn how to make homemade coconut chicken curry with this quick and easy recipe.
Servings: 4 servings
- 1 pound boneless skinless chicken breasts, cubed
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 1 tablespoon coconut oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 (15-ounce) can crushed tomatoes
- 1 (14-ounce) can coconut milk
- 4 cups chopped packed fresh spinach
- Optional garnish: Chopped fresh cilantro
In a mixing bowl, combine chicken, lemon juice, and curry powder. Allow mixture to marinate for at least 30 minutes (prepare the rest of your ingredients in the meantime).
Heat oil in a large saucepan over medium heat. When oil is hot, add the onion and cook for 4 minutes or until softened. Add the garlic and ginger and sauté for 1 minute until fragrant.
Add the marinated chicken and cook for 3-4 minutes, until almost cooked through.
Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil.
Reduce heat to low and cover. Simmer for about 10 minutes, stirring occasionally, until the chicken is completely cooked through. Season with salt and pepper to taste.
Stir in spinach. Cook for 2-3 minutes, until spinach is wilted. Serve warm, garnished with cilantro if using.
- Serve your coconut chicken curry with rice or naan for a satisfying meal.
- Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.
Calories: 418kcal | Carbohydrates: 17g | Protein: 29g | Fat: 28g | Saturated Fat: 23g | Cholesterol: 73mg | Sodium: 311mg | Potassium: 1189mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3090IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 6mg