This Chicken Curry recipe only takes about 30 mins and is packed with lots of healthy fats, veggies, and protein to keep you satisfied.
I’m going to go ahead and apologize now because this is a HUGE recipe. I always end up cooking for 8+ people when I make chicken curry. It’s one of those dishes that don’t take too much effort and feed the masses. You can easily cut this recipe down to half. The great thing about curry is that anything goes… throw in all the sad, lonely veggies that are left in the fridge. Curry has lots of great anti-inflammatory spices like ginger and turmeric, as well as health fats from the coconut milk. This curry isn’t spicy… my brothers have zero tolerance for spice, but you could add a little chili paste to the sauce if you’re looking for a little kick.
This recipe is simple and only has 3 major steps.
1.) Cook the chicken
2.) Make the sauce with the veggies
3.) Combine everything together
I like to use chicken thighs because they stay tender and moist, while chicken breasts can easily be over cooked and turned into saw dust. Which is gross. To cook the chicken try boiling it for about 20-25 mins. Then reserve the water as a base for quick homemade soups or for adding more flavor to sauces throughout the week. While the chicken is on the stove boiling, I like to take this time to prep the sauce. All you need to do is whisk together the tomato paste, spices, and coconut milk in a sauce pan and bring it to a simmer. Then you can mix in the all the veggies except the spinach and cilantro.
Once the chicken is thoroughly cooked, shred it into medium sized pieces and add it to the sauce. Right before serving, stir in the spinach and allow it to wilt. Mix in the cilantro, and serve over white jasmine rice. Substituting cauliflower rice for the white jasmine rice makes this dish a super low-carb option that is still super satisfying. PRO TIP : If you’re heating up leftovers this is great as a protein source and dressing to salads, I like to add the leftovers to a bed of fresh baby spinach with some cucumber relish (Cucumber, cilantro, lime, salt and pepper, olive oil). To make this Keto-friendly, skip the garbanzo beans and switch out the jasmine rice for cauliflower rice!
30 Minute Chicken Curry
- 6 lbs chicken thighs boneless, skinless (~ 16-18 thighs)
- 2 can unsweetened coconut milk full fat
- 6oz can tomato paste
- 1 tsp curry
- 1/2 tsp cumin
- 1/2 tsp tumeric
- 1/2 tsp ginger ,ground
- 1/4 tsp paprika
- 1/4 tsp nutmeg
- 1 can garbanzo beans ,rinsed
- 3 cups spinach (or kale)
- 1/2 cup cilantro ,minced
- 2 tomatoes ,diced
- 1-2 red bell peppers ,diced
Place chicken thighs in a large pot and fill with water until all of the chicken is submerged. Salt water with about a Tbsp of salt. Over medium-high heat, boil chicken for about 25 mins. Shred chicken into medium size pieces and set aside. Reserve the liquid for soups, and adjusting the thickness of the curry sauce.
While chicken is boiling, whisk together the coconut milk, tomato paste, and spices in a large sauce pan. Once the sauces is evenly combined, add garbanzo beans, peppers, tomatoes, and simmer for about ~ 10-12 mins.
Stir in chicken, making sure everything is evenly combined and evenly coated in the sauce. Add 3-4 cups of baby spinach or kale. Stirring frequently. Allow spinach to cook and wilt.
Allow spinach to cook and wilt. Before serving add cilantro and serve hot, over white jasmine rice or cauliflower rice.
Feel free to comment and let me know how this recipe worked out for you!