Coconut Chicken Curry


  • Category: Heart Health
  • Meal: Dinner
  • Main Ingredients: Coconut, Skinless Chicken Breast
  • Servings: Makes 6

This healthy recipe uses coconut two ways: to sauté and as a base for the sauce. Serve over white or brown rice.



  • 1 ½ pounds boneless, skinless chicken breast, cubed
  • 2 tablespoons curry powder
  • Salt to taste
  • 2 tablespoons coconut oil
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 14-ounce can coconut milk (“lite” is OK)
  • 1 ¾ cups vegetable or chicken broth
  • 2 carrots, chopped
  • 1 cup fresh broccoli florets
  • ¾ cup frozen peas
  • 1 tablespoon packed brown sugar
  • Juice of one lime
  • 2-3 teaspoons fish sauce (to taste)


In a large sauté pan or wok, heat the coconut oil. Add the chicken and brown on all sides. Remove to a plate and stir-fry the onion until translucent – about 3 to 5 minutes. Add the garlic, carrots and broccoli and cook 2 to 3 minutes – constantly stirring. Pour in the coconut milk, broth, brown sugar and fish sauce. Bring to a simmer and add the peas and the chicken, with any juices. Cook until the chicken is opaque throughout and the carrots and broccoli are tender – about 7 to 10 minutes. Stir in the lime juice and serve.

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