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.:)
Enjoy!
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.
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