Creamy coconut chicken curry: a quick and easy recipe that is ready in about 20 minutes. Boneless chicken breast simmered in a rich and spicy coconut sauce make a delicious chicken curry for the whole family.
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As I often do, the recipe here is a one serving recipe as it is very easy to multiply to get the number of servings that is convenient for you. For that, you can use the adjustable servings function on the recipe card.
You can also check my chicken curry without coconut milk recipe.
⭐ Why you'll love this recipe
- This chicken curry is deliciously creamy thanks to the coconut milk.
- It is quick and easy to make.
- Just a few simple ingredients.
- This recipe happens to be dairy free, paleo, whole30 and AIP compliant but nobody will notice!
📖 Ingredient notes
- Chicken. For this chicken curry, you will need boneless, skinless chicken breast.
- Raisins. Make sure to use additive free raisins.
- Onion. I use yellow onion but you can also use white onion.
- Oil of your choice. I usually use coconut oil but you can use avocado oil or extra virgin olive oil if you prefer.
- Coconut milk. Make sure to use coconut milk that contains only coconut and water without any additives. And do not hesitate to read my post about the true ingredients of Aroy D coconut milk. If you have some coconut milk leftovers, you can make my Coconut Mango Sago Tapioca Pudding.
- Spices. Please note that this recipe has been created for people on an AIP diet which doesn't allow all spices. Although I am not an AIPer myself I love this recipe the way it is. But if you are not on an AIP diet and want to spice it up a little bit more, feel free to add a pinch of Cayenne or black pepper, ground coriander seeds, ground cumin... Again, if you are not an AIPer, you can also use a store bought spice mix like strong Madras curry (that is what I used to do before I changed my diet). But you have to know that spice mixes might contain casein (milk protein) or other things. Yes you have read correctly: casein in a spice mix! Luckily, it should be written on the package but you have to think about checking the package for this kind of ingredients. Since I have discovered this, I prefer to make my own mixes.
For the quantities and complete list of ingredients for this creamy coconut chicken curry recipe, please see the recipe card below.
🔪 Step by step instructions
- Dice the onion.
- Heat 1 teaspoon coconut oil in a medium sized skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden.
- In the meantime, cut the chicken breast into cubes and add it to the skillet.
- Cook, stirring often, for about 2-3 minutes.
- Then add the raisins, coconut milk, turmeric, cinnamon, ginger,cloves and salt. Let it cook for about 5 more minutes, stirring regularly.
- Right before serving, add the cilantro or parsley. And voilà! Your chicken curry with coconut milk is ready. Bon appétit !
💭 What to serve with it
If you are on an AIP, paleo or whole30 diet you can serve this creamy coconut chicken curry with cauliflower rice (regular rice if you’re not on one of these diets) or with sweet potatoes and/or spinach.
And on the side you can add some Gluten free no yeast biscuits or AIP Cornbread.
If you decide to serve this creamy coconut chicken curry with spinach, do not hesitate to add them directly in your pan. You will get a quick one pan meal!
🍲 Other chicken recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Creamy coconut chicken curry (AIP, paleo, whole30)
- 1 boneless, skinless chicken breast
- 40 g (¼ cup) raisins
- ½ (⅓ cup) medium onion
- 1 teaspoon coconut oil or other oil of your choice)
- 125 ml (½ cup) coconut milk
- ½ teaspoon ground turmeric
- Pinch of ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- Pinch of sea salt
- 1 tablespoon chopped cilantro or chopped parsley
- Dice the onion. Heat 1 teaspoon coconut oil in a medium sized skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden.
- In the meantime, cut the chicken breast into cubes and add it to the skillet. Cook, stirring often, for about 2-3 minutes. Then add the raisins, coconut milk, turmeric, cinnamon, ginger,cloves and salt. Let it cook for about 5 more minutes, stirring regularly.
- Right before serving, add the cilantro or parsley. And voilà! If you are on an AIP, paleo or whole30 diet you can serve this with cauliflower rice (regular rice if you’re not on one of these diets) or with sweet potatoes and/or spinach.Bon appétit !
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