Coconut Chicken Curry

Delicious and healthy coconut chicken curry made with Indian spices and creamy coconut milk. Naturally low carb.


  • 3 tablespoons coconut oil
  • 2 pounds chicken thighs cut into 1 in cubes
  • 1 small onion chopped
  • 1 inch piece of ginger minced
  • 3 cloves garlic minced
  • 1 teaspoon garam masala
  • 4 teaspoons curry powder
  • 1 teaspoon salt or to taste
  • 2 tablespoons tomato paste
  • 1 can coconut milk 14 oz
  • ½ cup fresh cilantro chopped
  • 1 lime cut into wedges
Coconut Chicken Curry #Chickenrecipes


  1. In a large dutch oven over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden.
  2. Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
  3. Add tomato paste, coconut milk, and chicken to the pan. Stir over medium heat until sauce begins to bubble. Reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through.
  4. Full instructions visit @joyfilledeats

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