This quick and easy tomato coconut chicken curry takes about 15 minutes and uses pre-cooked chicken and readily available ingredients to create a superb dinner in no time. Paleo, gluten-free, Whole30.
½ large onion, finely diced
1 small carrot, peeled and diced into cubes
1 tablespoon coconut oil or olive oil
½ teaspoon sea salt
1 teaspoon of grated ginger
1 clove of garlic, finely diced or grated
½ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon mild curry powder
1/3 cup tinned chopped tomatoes
1/3 cup coconut cream (the thickened part from 1 can of milk, save the rest of the liquid for smoothies, don’t shake the can before using!)
2 fillets of cooked chicken, diced into cubes
A handful of fresh coriander/cilantro
Prepare the onions and carrots first. Heat coconut oil in a frying pan over medium-high heat and add the diced onions and carrots. Sprinkle with salt and cook for 5 minutes stirring a few times, until softened.
In the meantime, prepare the rest of the ingredients.
After 5 minutes, add the ginger and garlic and stir through for 10-15 seconds. Add the turmeric powder, garam masala and curry powder and stir in allowing the aromas to release. Now add the canned tomatoes and coconut cream (thickened part of the coconut milk) and stir through.
Finally, add the diced cooked chicken and stir for a minute, until well heated through. Drizzle with a little lime juice and top with some fresh coriander.
Coconut milk: Use the thickened part of the coconut milk you get in a can. Choose full-fat coconut milk, about 50-60% coconut content. NOT the coconut milk drink!!!
- Serving Size: 1 chicken breast worth
- Calories: 462
- Sugar: 5.8 g
- Sodium: 758.8 mg
- Fat: 15.4 g
- Saturated Fat: 8.1 g
- Carbohydrates: 13.4 g
- Fiber: 4.3 g
- Protein: 63.1 g
- Cholesterol: 198.6 mg