Is Coconut Curry Indian?

This combination of curry powder and coconut milk-based chicken curry is more British inspired than Indian. In fact, curry powder was invented by British Colonists who were trying to create a spice blend to mimic Indian cuisines, not an easy task considering the breadth of curries and spice blends.

Curry is a term used in many cultures and cuisines and has a variety of meanings. Generally, curry means a thick stew consisting of vegetables, sometimes meat, fish or poultry and a blend of spices. Often curry is spicy and usually layers most if not all of the five tastes: Sweet, sour, salty, bitter and umami. Some of the cultures that enjoy curry as part of their diet are India, Persia, Iran, Thailand, Japan, China and Afghan to name a few! As you can imagine, the spices and fresh ingredients vary widely among them.

What goes with Chicken Coconut Curry?

We like the sauce over steamed basmati rice or brown rice. You can also try warm Naan bread torn and used to dip into the curry's saucy goodness. For more vegetables serve sautéed spinach or another green such as Swiss Chard on the side. If you like you can add wedges of lime on the side for serving.

Chicken Coconut Curry - Healthy Seasonal Recipes

Name: Coconut Curry Recipe with Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: British
Ingredients: 2 tablespoons curry powder, divided; 3/4 teaspoon salt, divided; 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes; 2 tablespoons coconut oil or avocado oil, divided; 1 large yellow onion, chopped; 1 tablespoon chopped garlic; a 14-ounce can “lite” coconut milk; a 14-ounce can reduced sodium chicken broth; 4 cups gold potatoes cut into 1-inch chunks, about 1 pound 4 ounces; 1 cup sliced carrots; ½ cup chopped celery; ¾ cup frozen peas; ¼ cup chopped cilantro; 1 tablespoon pure maple syrup, dark or amber

Description

This healthy coconut chicken curry stew is one of my favorite chicken dinners! It’s made with light coconut milk, carrots and peas. I add in fresh cilantro and maple syrup at the end for a pop of fresh flavor.

Ingredients

Units Scale

2 tablespoons curry powder, divided
3/4 teaspoon salt, divided
1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized cubes
2 tablespoons coconut oil or avocado oil, divided
1 large yellow onion, chopped
1 tablespoon chopped garlic
a 14-ounce can “lite” coconut milk
a 14-ounce can reduced sodium chicken broth
4 cups gold potatoes cut into 1-inch chunks, about 1 pound 4 ounces
1 cup sliced carrots
1/2 cup chopped celery
3/4 cup frozen peas
1/4 cup chopped cilantro
1 tablespoon pure maple syrup, dark or amber

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Instructions

Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon oil in a large Dutch oven or Soup pot over medium high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.
Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute.
Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and maple syrup.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: British

Nutrition

Serving Size: 1 1/2 cup each
Calories: 302
Sugar: 7 g
Sodium: 735 mg
Fat: 12 g
Saturated Fat: 8 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 27 g