Coconut curry chicken

Coconut curry chicken

Coconut curry chicken is a warm, spicy, comforting dish, perfect for the cold weather. This dish is made with boneless skinless chicken breast, diced tomatoes, and spices. Instead of using rice I used quinoa, and unlike many of the recipes out there, there is no sugar added.


3 cloves of garlic
1 medium onion
2 chicken breasts (skinless, boneless)
1 tbsp. each of cumin, garam masala
2 tbsp. each of curry powder, ground coriander
1 can of diced tomatoes (~450 g)
1 1/2 cups of premium-quality coconut milk
2 tbsp. butter


Chop the onion and garlic, and sautée while covered in 1 tbsp. of butter until soft, approximately 5 to 10 minutes.

Chopped garlic

Add all of the combined spices and sautée for approximately 5 minutes.

Chicken breast sautéed with garlic and onion

Cumin, coriander, and garam masala spices

Add the can of diced tomatoes and mix. Simmer for another 5 minutes. One variation for this recipe of coconut curry chicken is that I would perhaps have puréed the tomatoes before adding them.

A can of Canadian organic diced tomatoes

Next, add 1 1/2 cups of premium-quality coconut milk. I prefer premium-quality everything, so if there’s a better option I’ll get it!

Organic premium-quality coconut milk

I add the coconut milk to a bowl first and whisk it to make sure it’s well-mixed, otherwise the fat rises to the top.

Mix everything well together and simmer for 15 minutes covered.

Coconut curry chicken simmering

Once the timer is up, continue simmering for another 20 minutes uncovered so that it can reduce. The coconut curry chicken sauce should be a reddish brown colour when it’s done.

Coconut curry chicken is finished cooking

Now plate and serve!

Coconut curry chicken on a white plate

And here it is from a different angle!

Coconut curry chicken on a white plate on a wooden table

I hope you enjoy the recipe!