Chicken Coconut Curry


Well-Known Member
This is a very easy, very forgiving recipe. Please feel free to add any vegetable to this that you would enjoy.

Here's what I usually use (amounts can be adjusted up or down to suit) -

1/2 onion, diced
1 red pepper, seeded and diced
1 or 2 boneless skinless chicken breasts (can also use leftover chicken - just add at the end)
1 14 oz. can of diced tomatoes, drained (I like fire roasted but any will do just fine)
1 14 oz. can of artichoke hearts in water, drained and cut in half
1 14 oz can of Coconut Milk
1 6 oz. container of yogurt - I use Greek yogurt
Olive oil for pan

Spice Mix:
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 1/2 tsp curry powder (you can use more or less depending on curry heat & preference)
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp ginger
1 T brown sugar or raw cane sugar (you can leave out if you prefer)
1 tsp salt
1 tsp black pepper

Place olive oil in large skillet and add onion & red pepper. Cook until softened and add chicken. When chicken is browned add spice mix, cook for 2-3 minutes then coconut milk, artichoke hearts and diced tomatoes. Heat through and add yogurt - do not let the sauce boil.

Serve with rice and plenty of chopped cilantro on top.