Ever since I began my weight loss journey, I’ve tried so many tasty foods which I really want to share with you as they’ve changed my outlook on eating clean. I personally love curries, but sometimes they are not the best for you. After finding some inspiration on Pinterest on how to cook a coconut chicken curry, I experimented and came up with my own coconut chicken curry recipe which is completely guilt free. This recipe has no added sugar, or any bad ingredients in it. It’s dairy free, refined sugar free and gluten free.
I normally cook quite a big pot of coconut chicken curry, because I like to have enough food for my husband and I to eat the next day and hopefully the following day for dinner or for lunch as it saves me time cooking something new. We normally eat this with brown rice as it’s better than white rice and I often mix some vegetables in the rice to make the meal even better for us.
Coconut Chicken Curry
- 1280 g Boneless, skinless chicken thigh fillets cut into bitesize chunks
- 280 g Thinly sliced closed cup mushrooms
- 1 Thinly sliced white onion
- 2 tsp Parsley
- Sea salt and pepper to taste
- 2 tsp Hot chilli powder
- 1/2 tsp Nutmeg
- 1 tsp Ground ginger
- 2 tsp Spicy paprika
- 2 tsp Ground cumin
- 1 tsp Turmeric
- 1 tbsp Garlic paste
- 400 g Coconut milk
- 3 tbsp Olive oil
Cook the chicken in a large pan on high heat until it's no longer pink. If there's water in the pan once the chicken is cooked, drain the chicken and add it back to the pan. Add 1 tablespoon of olive oil and seasonings such as salt and pepper to taste. Then add 1 teaspoon of hot chilli powder, 1 teaspoon of spicy paprika, 1 teaspoon of ground cumin and 1 teaspoon of turmeric and stir to coat all of the chicken evenly. Then let the chicken cook on high heat until it's golden brown.
In a separate pan cook the mushrooms until they are golden brown. Add salt and pepper to taste.
Heat up 2 tablespoons of olive oil in a large stockpot or a skillet. Add 2 teaspoons of parsley, about 1/2 teaspoon of sea salt, 1 teaspoon of hot chilli powder, 1/2 teaspoon of nutmeg, 1 teaspoon of ground ginger, 1 teaspoon of spicy paprika, 1 teaspoon of ground cumin, 1 tablespoon of garlic paste and onion. Stir to combine and let the spices cook on high heat in the oil with the onion and garlic until the onion is translucent.
Add the chicken and mushrooms to the stockpot/skillet, stir to combine and let everything cook for 3 more minutes.
Add the coconut milk, stir to combine, cover and simmer for approximately 10 more minutes.
Serve immediately over rice. Enjoy!
-Step 2 is optional. If you don't like mushrooms, you don't have to add them.
-Make sure the coconut milk you buy has no added sugar in it.
-Tip: You can buy chicken thighs with the skin and bones and remove the skin and bones yourself to save some money.
Let me know if you try this recipe!