Craving a rich, aromatic curry but short on time? This 30-Minute Coconut Chicken Curry is your new weeknight hero! It’s incredibly simple to make, packed with flavor, and naturally low-carb thanks to a fluffy bed of cauliflower rice. Get ready for a restaurant-quality meal that’s both comforting and healthy.
Ingredients
• 1 tablespoon / 15 ml olive oil
• 1 medium yellow onion, chopped
• 1 ½ pounds / 680 g boneless, skinless chicken thighs, chopped
• Salt and freshly ground black pepper, to taste
• 1 can (14-ounce / 400 ml) full-fat coconut milk
• 1 tablespoon / 15 g curry powder
• 1 ¼ teaspoon / 4 g ground turmeric
• 3 cups / 300 g riced cauliflower
Instructions
1. Directions
2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
3. Add the chopped chicken thighs to the skillet, season generously with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until browned on all sides.
4. Pour in the coconut milk, then whisk in the curry powder and ground turmeric until smooth. Bring the mixture to a gentle simmer and cook, uncovered, for 15-20 minutes, allowing the sauce to thicken slightly.
5. While the curry simmers, prepare the cauliflower rice by steaming it with a few tablespoons of water in a separate pan until tender. Serve the hot curry over the steamed cauliflower rice.
Nutritional Information
• Nutrition (per serving)
• Calories: 430
• Fats: 29g
• Protein: 28g
• Carbohydrates: 5g
Pro Tips
• For a deeper flavor, ensure you don’t overcrowd the pan when browning the chicken. Work in batches if necessary to get a beautiful golden-brown crust on all sides.
• To make the curry sauce even richer, use full-fat, unsweetened coconut milk. For a thicker sauce, let it simmer for a few extra minutes with the lid off.
• Feel free to add vegetables like spinach, bell peppers, or zucchini during the last 10 minutes of simmering for extra nutrients and color.
• Adjust the heat to your liking. Add a pinch of cayenne pepper or a chopped red chili along with the onions for a spicier kick.
FAQ
Q: Can I use chicken breast instead of thighs for this curry
A: Yes, you can substitute chicken breast for thighs. Since chicken breast is leaner, be sure to reduce the cooking time slightly to prevent it from becoming dry. Chop it into bite-sized pieces and brown as directed.
Q: Is this coconut chicken curry recipe keto-friendly
A: Absolutely. With only 5g of carbohydrates per serving and using cauliflower rice instead of traditional rice, this recipe is perfectly suited for a low-carb or ketogenic diet.
Q: How can I make the curry sauce thicker
A: For a thicker, richer sauce, ensure you are using full-fat coconut milk. You can also allow the curry to simmer uncovered for an extra 5-10 minutes, which will help the sauce reduce and thicken naturally.
Q: What other vegetables can I add to this chicken curry
A: This curry is very versatile. Feel free to add quick-cooking vegetables like spinach, chopped bell peppers, or zucchini during the last 10 minutes of simmering for extra nutrients and color.
