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Chicken Coconut Curry


Curry is always my go to Fall meal. It’s easy to make, tastes delicious and is a great vessel for carrying many healthy ingredients. You could literally hide any amount of spinach and other veggies in this flavour bomb without making it feel like a hot salad. Plus, curries provide us with lots of anti-inflammatory spices like turmeric which are great for keeping us healthy as the seasons start to change for the worst. Yeah, Winter…I’m looking at you.

Chicken Coconut Curry

Serves 4

1 sweet potato, diced into 1” cubes
1 head of cauliflower, diced
1 cup frozen peas
1 cup spinach
1 can lentils, washed
1 can chickpeas, washed
1 tomato, small rough chop
1 onion, medium dice
2 cloves garlic, smashed
1 can coconut milk
2 chicken breasts, diced
2 tbsp curry powder

Over medium heat, sauté onions in coconut oil until translucent (about 5 minutes). Add tomatoes and garlic and cook for another 5 minutes to combine.

Add curry powder and mix.

Add coconut milk, diced sweet potatoes, chickpeas and lentils and cook over medium heat for 10 minutes or until sweet potatoes are beginning to get tender. Add chicken and cook for another 10 minutes.

5 minutes before serving add frozen peas and spinach, then mix.


Recipe Name
Chicken Coconut Curry
Published On
Preparation Time
Cook Time
Total Time
Average Rating
5 Based on 1 Review(s)

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    Homemade Curry Powder - Flower Child Health
    October 3, 2016 at 12:09 am

    […] Remove the spices from the oven, cool for a few minutes and then grind. You can use a spice grinder, a clean coffee grinder or even a high powered blender. Store curry powder in a glass container for up to 6 months. Use this curry spice in dishes like this Chicken Coconut Curry. […]

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