Spicy Coconut Chicken Curry

1 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course All Recipes, Dinner, Lunch
Cuisine All, Bodybuilding Friendly, Low Carb, Poultry
Servings 4
Calories 156 kcal


  • 1 lb chicken breasts, boneless, skinless
  • 1/2 cup red onion thinly sliced
  • 3/4 cup lite coconut milk
  • 1/2 cup chicken broth
  • 1 tbs minced garlic
  • 1 tbs fresh ginger minced
  • 1 tbs curry powder
  • 1/2 tbs tumeric
  • 1/2 tbs smoked paprika
  • 1/2 tbs cayenne pepper (optional)
  • salt and pepper to taste


  • Cut the chicken breasts into small pieces. Spray a nonstick skillet with coconut oil and set on medium-high heat. Cook the chicken breasts. Do not worry about seasoning—that part comes later.
  • Spray another nonstick skillet with coconut oil and place on medium heat. Add the red onion, garlic, and ginger. Saute until the red onion is nearly translucent.
  • Add chicken broth, coconut milk, and seasonings to the skillet. Stir with a spatula. Let the sauce simmer, and then cover. Reduce to low heat to allow the sauce to cook and thicken.
  • Add cooked, chopped chicken breasts into the coconut curry mixture. Stir with a spatula and cook covered for about 5 minutes on low heat. Season with sea salt and pepper to taste.
  • Remove the skillet from the heat and allow the sauce to thicken.


Calories: 156kcalCarbohydrates: 2gProtein: 26gFat: 5gSodium: 671mgSugar: 1g
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating