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chicken curry with coconut milk in a bowl

Chicken Curry with Coconut Milk

Healthy, filling, and delicious. This dish is perfect for lunch or dinner.
5 from 3 votes
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Course: Dinner, Lunch, Main Course
Cuisine: American, british, Indian, Passover, Thai
Keyword: coconut, curry, vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 399kcal


  • 2 tablespoon oil
  • 1 onion chopped
  • 6 cloves garlic chopped
  • 1 tablespoon ginger fresh, grated
  • 3 carrot peeled and chopped
  • 2 medium sweet potato peeled and chopped into medium chunks
  • 1 cup broccoli cut into small pieces
  • 3 stalks celery chopped
  • 3 chicken breast boneless, skinless, cut into chunks
  • 1-2 cans coconut milk depending on coconut flavor preference
  • 1 cup chicken broth
  • 1-2 teaspoon salt to taste
  • 1 pinch pepper to taste
  • 1 tablespoon curry powder


  • Wash, peel, and chop all vegetables.
  • Over medium heat, heat oil in bottom of stock pot.
  • Add in all vegetables and cook to soften for 5 minutes. Stir frequently.
  • Add in coconut milk and chicken broth.
  • Cube chicken breasts and add them to pot.
  • Add salt, pepper, curry powder and stir to coat contents of pot.
  • Bring to boil then reduce o low simmer and cook for 20-30 minutes until chicken is fully cooked and vegetables are tender to preference.
  • Add more seasoning if necessary and serve over rice, brown rice, or on Passover quinoa or cauliflower rice.


If you don't have any fresh ginger you can use 1 teaspoon ginger powder instead.
Homemade, boxed broth, or hot water mixed with consomme powder. All are fine.  
This dish lasts 2-3 days in the refrigerator. 


Calories: 399kcal | Carbohydrates: 25g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 756mg | Potassium: 1100mg | Fiber: 5g | Sugar: 6g | Vitamin A: 16012IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 4mg