Coconut Curry Chicken

Coconut Curry Chicken Recipe
Prep time
Cook time
Total time
Serves: 4
  • 12 tsp. organic almond oil
  • 1 Tbsp. organic ginger, grated
  • 1 package(10oz) organic baby spinach
  • ½ tsp. freshly ground black pepper
  • 1 small organic onion, chopped
  • 2 -8oz. breasts pasture-raised chicken, cut into 1" strips
  • ½ tsp. Celtic sea salt
  • 2 c. organic low sodium chicken broth
  • ¾ c. organic unsweetened coconut milk
  • 3 Tbsp. organic garlic, chopped
  • 2 Tbsp. organic curry powder
  • 1 tsp. ground cumin
  • 2 Tbsp. organic tomato paste
  • 2 Tbsp. fresh cilantro, chopped
  • ½ Tbsp. organic arrowroot
  1. Heat oil in large pot or Dutch oven over medium heat.
  2. Add onion and saute until golden, about 5 minutes.
  3. Add garlic, curry, cumin and ginger. Saute just until fragrant.
  4. Add tomato paste and arrowroot. Stir to combine.
  5. Slowly whisk in broth, increase heat to high and bring to a boil.
  6. Reduce heat to low and simmer 20 minutes, stirring occasionally, until sauce thickens slightly.
  7. Add chicken to pot, and simmer 10 to 15 minutes, until chicken is just cooked through.
  8. Whisk in coconut milk and return to a simmer to heat through (do not boil).
  9. Turn off heat and stir in spinach until it starts to wilt.
  10. Season with salt and pepper and sprinkle with cilantro before serving.

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Nutrient Information Per Batch

1692.08 kcal Calories, 580.19 mg Calcium, 68.38 g Carbohydrate, 273.76 mg Cholesterol, 102.86 g Total Fat, 16.42 g Fiber, 26.29 mg Iron, 533.93 mg Magnesium 4943.64 mg Potassium, 138.99 g Protein,99.03 mcg Selenium, 2544.44 mg Sodium, 15.88 g Sugars, 8.41 mg Zinc, 39.55g Saturated fat, 0.12 trans Fat, 43.1 g Monounsaturated fats, 12.82 g Polyunsaturated fats, 28298.4 IU Vitamin A, 4.12 mg Vitamin B6, 0.48 mcg Vitamin B12, 124.25 mg Vitamin C, 0 IU Vitamin D, 33.97 Vitamin E, 1406.55 mcg Vitamin K, 639 mcg Folate,0.79 mg Vitamin B1(Thiamin),64.54 mg Vitamin B3(Niacin),1.35 mg Vitamin B2(Riboflavin), 24161.8 mcg Lycopene, 34679.6 mcg Lutein and Zeaxanthin, 0.56 g ALA, 0 g EPA, 0.09 gDHA,1573.39 mg Phosphorous, 5.57 mg Manganese, 25.08 mcg Alpha carotene, 16904.4 mcg Beta carotene, 4.52 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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