Recipe For Coconut Chicken Curry

Coconut Chicken Curry

Serves 4-6

Sometimes during the holiday rush and overabundance of sweets, it’s nice to have an easy to make, balanced meal.  This mild, non-traditional curry definitely fits the bill.  It comes together quickly, can be adjusted to the vegetables you have on hand, and will likely be enjoyed by even the pickiest eaters in your house.  Now that is a holiday tradition we can encourage!


  • 1 medium onion, thinly sliced
  • 2 Tbs ghee or coconut oil
  • 2 heaping cups cubed vegetables (such as winter squash, carrots, or parsnips)
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 14 oz can coconut milk
  • 2 Tbs fresh grated ginger
  • 3 cloves garlic, minced
  • 1 packet Spice Blend 11
  • ½ to 1 cup water
  • ¾ cup cashews, roughly chopped
  • ½ cup fresh or frozen peas
  • Salt to taste

To Make:

Slice raw chicken into even, 1 inch pieces and sprinkle with salt.  Let rest 10-15 minutes at room temperature, or refrigerated for up to one hour.

Add cashews to a large, dry saute pan over medium high heat and cook until lightly browned and fragrant, 2-3 minutes.  Set aside.  

In the same pan, combine the ghee, sliced onion, cubed vegetables, grated ginger, and minced garlic.  Saute 2-3 minutes.  Add in Spice Blend 11 and the cubed chicken and continue to cook, stirring frequently, until the chicken and vegetables are lightly browned, another 3-5 minutes.  Pour in the coconut milk and ½ cup of water and simmer over medium heat, covered, until chicken is cooked through and the flavors have had a chance to marry, an additional 10-15 minutes.  Add in additional ½ cup of water if needed.  In the final two minutes of cooking, mix the frozen peas and toasted cashews into the curry.  Once cooked, salt to taste.  
Serve with steamed rice or quinoa.  

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