Rooster Curry With Coconut Milk


Chicken Curry With Coconut Milk

Coconut curry with rooster tops the listing of Paleo curries, beating out Thai beef curry and chicken coconut curry drumsticks by a slight margin. The aroma is attractive, the flavour is wonderful and everybody will likely be asking for seconds! When it comes to ease, all curries fall into the “easy” class. A handful of frequent substances, a well-used skillet and half an hour are all that’s essential to create this delicious dish.

To make this a coconut curry with rooster successful, you’ll need to use full-fat coconut milk to make the sauce additional creamy. However be careful, not all canned coconut milks have the most effective substances. If yow will discover coconut milk created from simply coconuts and water, purchase that one. Likelihood is, nevertheless, that the coconut milk will even include guar gum and/or a sweetener equivalent to stevia. In case your native grocery retailer doesn’t have the good stuff, contemplate shopping for it on-line and having it delivered in bulk – so that you’ve additional cans of coconut milk for a dessert of Paleo coconut vanilla ice cream while you want it most. That, you gained’t need to miss out on!

Curry is usually served with rice, and whilst you might select to take pleasure in white rice sometimes now we have another that’s even higher – cauliflower rice. Get pleasure from it as soon as with this coconut curry, then get pleasure from it time and again.

Rooster Curry With Coconut Milk Recipe

Serves: 4Prep: 15 minPrepare dinner: 20 min


Values are per portion. These are for data solely & are usually not meant to be actual calculations.

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  • 1 1/2 lbs. skinless, boneless rooster breasts, minimize into cubes
  • 1 massive onion, sliced
  • 1 bell pepper, cored and chopped
  • 1 1/2 cups full-fat coconut milk
  • 2 garlic cloves, minced
  • 2 tsp. chili powder
  • 2 tsp. curry powder
  • 1/2 tsp. floor turmeric
  • 2 tbsp. coconut oil
  • Sea salt and freshly floor black pepper


  1. Soften coconut oil in a skillet over medium-high warmth.
  2. Sauté the onion and bell pepper till it begins to melt, 2 to three minutes.
  3. Add the rooster and garlic, cook dinner till not pink, Four to five minutes.
  4. Sprinkle with all of the spices and stir till properly coated. Season to style with salt and pepper
  5. Add the coconut milk, carry to a light-weight boil, scale back the warmth and simmer gently for eight to 10 minutes.

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