Curry Chicken

This comforting Curry Chicken is the kind of meal you crave on cool nights—or when you want something cozy and deeply flavorful without the dairy. With coconut milk, crushed tomatoes, and a mix of warming spices like curry, cumin, and garam masala, this dish delivers comfort and nourishment in every bite. Bonus: it’s a one-pan wonder that makes delicious leftovers.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 to 1½ lbs chicken breast, cubed
• ½ cup diced yellow onion (or 1 tbsp onion powder)
• 5 large carrots, sliced into ¼-inch rounds
• 1 red bell pepper, sliced into bite-sized strips
• 4 garlic cloves, minced
• 1 tbsp avocado oil
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup crushed tomatoes
• ½ tbsp curry powder
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp sea salt
• Optional: fresh cilantro, for garnish
• Optional: cauliflower rice or brown rice, for serving

Instructions:

1. In a large skillet, heat avocado oil over medium heat. Add cubed chicken, onions, garlic, carrots, and bell pepper. Cover and cook for 8–10 minutes, stirring occasionally, until the chicken is mostly cooked and the veggies start to soften.
2. Add in coconut milk and crushed tomatoes. Stir to combine.
3. Sprinkle in curry powder, garam masala, cumin, and salt. Stir well to evenly distribute the spices.
4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly and the carrots are tender.
5. Serve over rice or cauliflower rice. Garnish with chopped cilantro if desired.

Recipe Notes:

1. Make Ahead Tip: This dish tastes even better the next day and stores well for up to 4 days in the fridge.
2. Protein Swap: Try using boneless chicken thighs or shrimp for variation.
3. Extra Creamy: Stir in 1–2 tbsp of cashew cream at the end for an extra rich texture.

Recipe inspired by The Funk’tional Nutrition Collective.

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