If you’re looking for something to spice up your dinner menu, you’re going to love this recipe! Curried Coconut Chicken with Tomatoes is based on a favorite recipe from the Whole 30 Cookbook.
I love to serve it with cauliflower “rice”, and I’ve included the recipe for the cauliflower “rice” here, as well.
Coconut Curry Chicken with Tomatoes
- 2 Tbsp coconut oil or Ghee
- 1 1/2 pounds boneless, skinless chicken breasts and thighs, diced
- 1 large yellow onion, sliced thinly
- 2 cloves of garlic, minced
- 2 tsp fresh ginger, minced
- 1 jalapeño pepper, seeded and diced
- 2 Tbsp mild curry powder (for a spicy hot curry, use 1 Tbsp hot curry powder and 1 Tsp mild curry powder)
- 1 large (28 oz) can fire roasted diced tomatoes
- 1 can full fat coconut milk (we like Thai Kitchen Organic Coconut Milk)
- 3 – 4 cups fresh spinach
- Pink Himalayan salt to taste
- Freshly ground black pepper to taste
- Chopped fresh cilantro for garnish
- In a large sauté pan, heat the oil over medium heat. Add the diced chicken, and sauté until brown. Remove from the pan and set aside.
- In the same pan, sauté the onion until translucent; then add the garlic and cook for another minute.
- Stir in the curry powder and jalapeño pepper. Continue cooking for another two minutes, until fragrant.
- Stir in the canned tomatoes and the coconut milk. Stir together, turn down the heat, and allow to simmer for 15 – 20 minutes, until the sauce has thickened.
- Stir in the fresh spinach and return the cooked chicken to the sauce. Taste for seasonings, and add salt and pepper, as needed.
- Serve over cauliflower rice. (Recipe below.)
- One large head of cauliflower
- 2 Tbsp Ghee
- 1/3 cup organic chicken broth
- Pinch of Pink Himalayan salt
- Freshly ground black pepper
- Either grate the cauliflower on a grater (large holes); or cut into florets and use the grater attachment of a food processor to break down the florets into a rice-like texture. (If using the food processor, work in smaller batches and pour the riced cauliflower into a bowl).
- Heat the ghee over medium in a large sauté pan, until melted.
- Add the riced cauliflower, and stir to coat with the melted ghee.
- Add the salt and pepper, and continue to stir the cauliflower until beginning to brown slightly.
- Add the chicken broth, and cover the pan for about 5 minutes, allowing the cauliflower rice to steam slightly and the broth to evaporate.
- Remove the cover, and stir again.
- To serve: Spoon some cauliflower rice into a bowl, then spoon some of the curried chicken and sauce over the cauliflower rice. Top fresh cilantro. Enjoy!
Let us know how you like this recipe in the comments section below!
Take good care of yourself,
Vicki Kolbe, CNHP, CHS