TOMATO COCONUT CURRY CHICKEN RECIPE

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Easy to make with basic ingredients – Tomato Coconut Curry Chicken! All prepped and cooked in one pan in about 30 minutes! Gluten Free + Low Carb + Whole30

  • PREP TIME 5 minutes
  • COOK TIME 20 minutes
  • TOTAL TIME 25 minutes
  • YIELD: 4 SERVINGS

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1/2 large | 1 cup chopped white onion
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 3/4 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 tablespoon water
  • 1 cup full fat unsweetened coconut milk (from a can or coconut cream)
  • 1 cup chicken stock (aim for a low sodium stock so you can control the saltiness)
  • 1 1/2 pound chicken breasts cut into 1 inch, bite sized pieces (can also use chicken thighs)
  • 3 cups spinach
  • fresh cilantro for topping

INSTRUCTIONS

  1. Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
  2. Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Mix well for about a minute until the spices are fragrant. Add a tablespoon of water to the pan when it starts to look dry.
  3. Stir in the coconut cream and chicken stock. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Add the chicken and simmer another 10-15 minutes until cooked through.
  4. Stir in the spinach in the final minute of cooking to wilt. Top with fresh cilantro if desired and serve over rice or cauliflower rice and enjoy.

NUTRITION INFORMATION:

YIELD: 4 SERVING SIZE:1 Amount Per Serving: CALORIES: 342TOTAL FAT: 19gSATURATED FAT: 14gTRANS FAT: 0gCHOLESTEROL: 83mgSODIUM: 500mgCARBOHYDRATES: 11gFIBER: 1gSUGAR: 3gPROTEIN: 36g

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