Healthy Chicken Curry
This healthy chicken curry is comforting all around and ready in 30 minutes. Serve with whole-wheat naan or rice to scoop out the ultra-creamy sauce when indulging.
Servings: 4
Calories: 431kcal
Ingredients
- 400 g boneless skinless chicken breasts (0.9 lb)
- 1 medium yellow onion
- 2 garlic cloves
- 1 teaspoon fresh ginger (grated)
- 2 tablespoon vegetable or coconut oil
- 400 ml coconut milk (full-fat)
- 100 ml chicken stock (½ cup)
- 1 tablespoon tomato paste
- 1 tablespoon mild curry powder
- 1 teaspoon ground coriander
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- ½ teaspoon salt
- pinch of crushed red pepper flakes
Instructions
- Chop the chicken breast into bite-sized chunks. Peel and finely dice the onion and garlic, and grate the ginger.
- Heat 1 tablespoon of vegetable oil in a medium pot on high heat. Transfer the chicken chunks to the saucepan and roast them for 2-3 minutes until slightly browned. Remove them from the pot and set them aside.
- Add the other tablespoon of vegetable oil to the same pot. Turn down the heat to medium and add the onion. Roast for about a minute until translucent.
- Now, add the ginger, garlic, tomato paste, curry powder, coriander, salt, and red pepper flakes (optional). Roast for a couple of seconds, stirring frequently.
- When the spices are fragrant, pour the coconut milk and chicken stock into the pot and add the cinnamon stick. Add the roasted chicken. Let the curry cook on low to medium heat for 15 to 20 minutes.
- Remove the cinnamon stick when the curry is cooked. Top with chopped cilantro or parsley and serve with whole-wheat rice or naan.
Notes
- Make it fragrant – Roast the spices with the onion and garlic before adding any liquid. It awakens the flavors and makes for an extra delicious curry.
- Thicken if desired – Like a thick consistency? Cook the curry with the lid off so more liquid evaporates.
- Serve keto-friendly – This healthy chicken curry is also keto-friendly if served with cauliflower rice instead of whole-wheat naan or rice.
- Storing options – Any leftovers can be stored in the fridge for up to 5 days. Want to keep it longer? Freeze it in portions for up to 3 months and reheat it. Add more chicken stock when reheating if the curry is too thick.