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Chicken Coconut Curry

Updated: Sep 11, 2018

This can easily be a go-to comfort food and is simple to throw together, once you get through chopping your ingredients. Pair this with some cauliflower rice to soak up the curry, or with your favorite grain if that's part of your plan. This is also great to freeze and pull out later if you don't end up eating the whole pot throughout your week of meal prep.

You can cut the recipe in half for fewer servings, but we really think you'll want to have extra because it's just too good! If you are looking for some heat to this dish, we recommend throwing in a habanero pepper. 

Serving size: This recipe makes 8 (9.5 oz) servings Macronutrient Balance: 27g Protein / 14g Fat / 15g Carbohydrates 


  • 2 lbs boneless skinless chicken breast, diced into small pieces - season with salt and pepper

  • 8 oz button mushrooms, sliced

  • 3.5 oz yellow onion, diced

  • 2 cloves garlic, minced

  • 1 can petite diced tomatoes 

  • 1 can full fat coconut milk

  • 10.6 oz yukon potatoes, diced with skin on (about 2 medium potatoes)

  • 2/3 cup frozen peas 

  • 2 Tsp olive oil, divided

  • 1 Tbsp salt

  • 2 Tbsp yellow curry powder

  • 1 Tbsp turmeric

  • 1 tsp ground coriander

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp ground ginger

  • 1 bay leaf

  • 5 cardamom 

  • 6 whole cloves


  1. Heat up 1 tsp oil in a large pot/dutch oven and cook chicken in two batches, so as not to overcrowd. Chicken does not have to be cooked all the way through, just cooked for about 3-4 minutes for each batch - move to a dish and reserve for later

  2. Heat up the other tsp of oil in the pot and add onion, and garlic and cook for 2 minutes on medium heat. Add coriander seeds and cumin seeds and cook for 1 minute to toast the seeds.

  3. Add potatoes and stir for 2 minutes.

  4. Add chicken and remaining seasonings, (salt, curry powder, ground coriander, turmeric, ground ginger) stir for 2 minutes.

  5. Add tomatoes, coconut milk, peas, mushrooms, cardamom, bay leaf and cloves.

  6. Bring to a boil, reduce heat to simmer and cover and let cook for an additional 12-15 minutes or until potatoes are fork tender. 

  7. Enjoy with some cauliflower rice or your favorite grain but watch out for those cardamom pods and cloves - they're there for flavor but should be discarded unless you want a surprise burst of flavor.

Note: If you're looking for a stronger curry flavor, add 1 Tbsp garam masala or increase each of the seasonings by an additional teaspoon.



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