Paleo, Keto, Gluten Free, Whole30
This Coconut Curry Chicken with Vegetables is not only a super flavorful dish, but it’s also easy to make and healthy for you! IF you are looking for a way to spice up your chicken dinner, I suggest you try this recipe. I first made curry chicken about ten years ago. I watched the food network, and one of the hosts talked about his favorite chicken dish was Chicken curry, he called it. I was highly interested in trying this dish since I have never had it before, so I went to the grocery store and purchased all the ingredients. Over time I mastered and customized the recipe to my liking, I know you usually do not see red onions and scallion in your curry chicken, but I added some of the vegetables to mine.
Plus, if you like spicy foods like me, I also added some Habanero peppers to this recipe. I usually make this recipe with Potatoes, but since I am on this keto diet, I have been cooking this curry chicken with just meat and vegetables. If you love some potatoes, add them to this recipe, about two Medium-sized Yukon Gold Potatoes. I would add them about 20 minutes before your curry is finished.
What kind of Curry to use?
Which curry you choose for this curry chicken is SO important and makes this either a fantastic dish or just an alright dish. So, make sure you find yourself either a tasty curry powder or delicious curry paste! I recommend using Jamaican Curry Powder. The one I am using came straight from Jamaica, my office manager is from Jamaica, and she went back home on vacation and brought back some authentic Curry powder. Many of the significant Supermarkets have an ethnic area so that you might find it there or on Amazon.
What goes with Coconut Curry Chicken?
Rice is the noticeable answer here, I think. If you are keto or paleo, then you can also use cauliflower rice. I also like to eat some greens on the side, so any simple vegetable sautéed also work swell, such as:
Brussel Sprouts
Spinach
Vegetable Stir Fry
Cabbage
Warning though, you are going to get SO hungry cooking this because the coconut milk smells amazing!
Any who, here is how to make coconut curry chicken with Vegetable.
Ingredients
2 pounds of Chicken Wings or 1 pound of boneless skinless chicken thighs, cut into 1-inch pieces.
1 medium sweet onion or yellow onion,
1 Medium Red Onion
1 Medium Orange Bell Peppers
1 Medium Red Bell Peppers
3 Habanero Peppers If you want it spicy.
1 can of full fat coconut milk (13.5 oz)
4 tbsp curry powder or curry paste (or a mix of both!)
4 tablespoons of butter or Olive Oil
Salt, Garlic Powder, Black Pepper, Onion Salt (1 teaspoon of each) or seasoning to taste
Instructions
Do all your prep first. Suppose you have not already; slice up your onions, scallion, and peppers.
Seasoning your chicken with 2 Tablespoon Curry Powder and the rest of the Seasoning listed above
Heat 2 tbsp of butter or Olive oil in a large Dutch Oven or Large Pot. Once it melts,
Add your Onions let cook for five minutes.
Now you want 2 Tablespoons of curry powder or curry paste in there. Swirl it around until well blended.
Add in the coconut milk and mix well.
Add in the chickens and cook for 10 minutes,
Now Add in your Peppers
With the Top on, Let cook for 45 minutes.
Remove the Top and Add the Habanero Pepper (only if you want to add some spice to the dish)
Cook for another 15 minutes. Now Remove from Heat.
Time to Eat:
Let me know how your Curry Chicken turns out.
