One-Pot Curried Coconut Chicken



  • 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-sized cubes
  • 2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
  • 3 cloves garlic, finely minced
  • 1 white onion, cut into strips
  • 1 can lite or regular coconut milk
  • 1 red bell pepper, seeded, stemmed and cut into strips
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1-1/2 tablespoons coconut palm sugar or honey


In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes.

Add the spices and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside.

Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.

Serve over brown rice.

Nutritional Information:

(Per serving, 1/6 recipe, served over 1 cup of brown rice)

  • 338 calories
  • 13 g protein
  • 2 g fat
  • 52 g carbohydrates
  • 5 g fibre

One-Pot Curried Coconut Chicken

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