Description
This Gluten-Free Dairy-Free Coconut Chicken Curry is a vibrant explosion of color and flavor, combining aromatic spices and creamy coconut milk for a comforting and indulgent meal that you can whip up in under 30 minutes.
Ingredients
Scale
1.5 lbs Chicken Breast or Thighs
2 tbsp Avocado Oil
1 can (14 oz) Full-Fat Coconut Milk
1 large Red Bell Pepper
1 medium Yellow Onio
2 tbsp Fresh Ginger
2 tbsp Garlic
1 tsp Turmeric
1 tsp Cumi
1 tbsp Maple Syrup
1/2 cup Fresh Cilantro
Instructions
- Prepare the Aromatics: Finely mince the garlic and grate the fresh ginger. Slice the yellow onion and red bell pepper into thin strips
- Sear the Chicken: Heat avocado oil in a large skillet over medium-high heat. Add the cubed chicken and sear until golden brown. Remove and set aside
- Sauté the Veggies: In the same pan, add onions and peppers, and sauté until onions are translucent. Stir in garlic and ginger, cooking for about 60 seconds
- Bloom the Spices: Add turmeric, cumin, and a pinch of salt to the vegetables, stirring for one minute
- Create the Sauce: Pour in the coconut milk and maple syrup, scraping up bits from the pan. Bring to a gentle simmer
- Combine and Simmer: Add the seared chicken back into the skillet. Let it simmer for 10 minutes until the sauce thickens
- The Final Flourish: Stir in the fresh cilantro before serving
Notes
Use canned coconut milk for a thicker sauce.
Adjust the spice level to your preference by adding red pepper flakes or chilies.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg