Sunday, June 02, 2013

Coconut Chicken Curry

I have been doing a lot of reading lately about different ways to boost my immune system.  Of course, nutrition and the foods we eat play an important role in our health… and I have learned that the spice turmeric, especially when consumed with black or white pepper, is considered a super food when it comes to easing inflammation in the body, and giving our immune systems a boost.

This is very good news to me as I have become a very big fan of curries over the past couple of years.  And the main ingredient in my curry powder just happens to be turmeric.

I have a favorite Coconut Chicken dish, which I thought would work very well with the addition of some curry so decided to give it a try for our Sunday dinner.  It was delicious, and even though I had to open the windows while it cooked, so worth the little bit of effort it took to put it all together.
I served mine over some Cauliflower Rice, and I made some steamed brown rice for The Captain. I think it would be good over spaghetti squash strands, or roasted butternut squash too… and certainly over barley or faro if you are fan of those grains.

For my Weight Watchers buddies, go ahead and use a lighter coconut milk. I used a full fat version here and so the N.I. reflects that… the P+ values would be about 6 or 7 with a light coconut milk.

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Coconut Chicken Curry
Makes 2 servings
  • 1 tsp coconut oil
  • 8 ounces boneless skinless chicken breasts, cut into 3/4-inch chunks
  • 3 cloves garlic, peeled, smashed and minced
  • 1/2 medium onion, sliced – about 1 cup
  • 2 tsp curry powder
  • 200 ml canned coconut milk
  • 1/4 tsp ground black pepper
  • dash of red pepper flakes
  • dash of salt
  • 3 ounces fresh spinach leaves
  1. Place the coconut oil in a large skillet over MEDIUM heat.
  2. Add the chicken pieces, garlic and onions and cook about 7 or 8 minutes till the chicken is almost cooked through.  Be careful not to brown the garlic.
  3. Add the curry powder, and stir to coat the chicken, garlic and onions.
  4. Add the coconut milk, black pepper red pepper flakes and salt. Stir to mix.
  5. Increase the heat till the milk just begins to bubble.
  6. Toss in the spinach and cover with a lid.
  7. Reduce heat to LOW and allow to simmer for 30 minutes.
  8. Remove from heat and plate.

Per Serving.
Weight Watchers P+ = 9.
Calories 331; Protein 28g; Carbohydrate 8g; Fat 21g; Fibre 2g.

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Cook chicken, garlic, and onions in a the coconut oil over medium heat.

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Add the curry powder to coat, and then the coconut milk and stir well.

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Toss in the spinach leaves and then cover to cook for 30 minutes.

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Served over Cauliflower Rice for me…

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and brown rice for The Captain.

Printable Recipe

Are you a curry fan?


  1. Yum!! Curries made with coconut milk are one of my favorite dishes. Great way to incorporate turmeric, too!

  2. Thanks for the recipe! I'm excited to try this.

    1. I would love to know how you like it.

  3. I have never had curry before in my life, but I have to say that this recipe has inspired me to try it out! :) I am not a huge coconut person though, would it work minus the coconut?

    1. The coconut milk adds a lot of creaminess but there is not a strong coconut flavor at all. You could use cream or even almond milk if you prefer.


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