In my world, curry is simple, heart healthy and delicious. I remember even my Ukrainian grandma used to make chicken curry. It is simply a combo of coconut milk, curry powder and ginger with any veggies or meat. I served it over brown rice but quinoa would be great too. Lots of leftovers you can freeze.
With a perfect balance of lean protein and vegetables, this chicken curry recipe can be made all vegan using extra cauliflower and served over brown rice or quinoa. Mild enough for the little ones. For my youngest son I diluted his portion with Greek yogurt to make it less spicy. Oldest one made it alive.:)
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How to Make Chicken Curry with Coconut Milk
- Cook brown rice or quinoa as per package instructions.
- Preheat large non-stick deep skillet on low – medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
- Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower + chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
- Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.
Chicken Curry with Coconut Milk and Cauliflower
Simple Indian Chicken Curry with coconut milk and cauliflower is 30 minute healthy dinner recipe entire family will love. Rave reviews even from picky eaters and lots of leftovers to freeze.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 8 servings (no rice) 1x
Ingredients
- Brown rice or quinoa, for serving
- 1.5 lbs cauliflower (4 cups), cut into small florets
- 1.5 lbs boneless & skinless chicken breasts, cut into 1” pieces*
- 1 large onion, thinly sliced halves
- 3 large garlic cloves, minced
- 2 inch ginger, minced
- 2 medium bell peppers, cut into 2 inch strips
- 1 tbsp olive oil, extra virgin
- 14 oz can coconut milk, full fat
- 2 tbsp maple syrup or honey
- 2 tbsp curry powder
- 2 tsp turmeric
- 1 tbsp cornstarch (for GF version) or 2 tbsp whole wheat flour
- 1 1/4 tsp salt
- Ground black pepper, to taste
- 1/3 cup cilantro, chopped
- 1/3 cup green onions, chopped
Instructions
- Cook brown rice or quinoa as per package instructions.
- Preheat large non-stick deep skillet on low – medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
- Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower + chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
- Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.
Notes
*Substitute chicken for extra cauliflower for a vegan version.
Did you make this recipe? Please give it a star rating in the comments.
Delicious chicken curry!
★★★★★
This is the first curry recipe I’ve ever made and I couldn’t believe how easy it was! It has become a staple in our house and I can’t how many times I’ve made it!! Love it and how much confidence it’s given me to try new things 🙂
★★★★★
I made this tonight and used riced cauliflower instead of quinoa or brown rice. It was so good, even my picky daughter ate it
Delicious!!!! My family loved this! I’m a bit of a spice wimp so I only used 2 tsp. of curry and it was yummy. Definitely a keeper!
Hello there! When you add the chicken to the cooking dish, are you supposed to add uncooked chicken at that time or should you precook the chicken then add it? Thank you!
Uncooked. It cooks fast.
This sounds amazing! At what point would you freeze this to continue later?
I would just cook it and freeze it.:)
Can you freeze this one.
Probably.
Most definitely freezes well. I have made a few containers of this for lunches for work, and they defrost then reheat fine 🙂
Loved the idea of this… my husband and I thought it needed more curry powder. I ran out after the 2 tbsp. Will definitely bump up the spices in the future. Great concept… Fresh and comforting.
I keep it mild because of kids but you definitely can up spices for adults. I could handle a bit more heat for sure. Glad you liked it.
I made this tonight and it was very good, but if I make it again, I won’t add the bell peppers until 10 minutes before the dish is ready. The chicken and cauliflower took longer than 20 minutes to cook, and the peppers came out too mushy.
My kids might like that more too since they prefer raw vegetables. Glad you liked it.
Hi Olena. I just made this recipe last night and it was delicious. I have decided to make a change in my life and my family’s as well to eat clean and healthy foods. I appreciate your work, thank you so much! I’m making the spaghetti squash chicken Alfredo boats tonight and I can already see its gonna be amazing! Thanks again and I’m looking forward to more of your food recipes. Blessings!!!!
I applaud you standing! You are very welcome!
This sounds great! Is the calorie count just the curry, or is the rice included in the total?
thanks!
Just the curry without rice.
Making this as we speak… kitchen smells heavenly. But not seeing where in the recipe instructions the honey is called for? Wasn’t sure so I just put in a little bit with the sauce. Can you clarify? Thanks!
That’s right. Sorry. I will fix that. That was a late adjustment I keep forgetting about. Enjoy!
Got it, thanks. Was good with just a little bit of honey and regular coconut milk. Enjoyed with brown rice. Yum. 🙂
Love how quick, simple and delicious this 30 minute curry is. Definitely a great weeknight meal I can see myself making!