Healthy Chicken Curry: a dairy-free meal that is rich & creamy. An easy, flavorful, and satisfying meal our family LOVES. Make it on the stove, in the Instant Pot, or with a slow cooker.
A quick, easy, and super satisfying recipe with the most delicious coconut-milk creaminess. Make it on the stove top, in an Instant Pot, or slow cooker! I choose chicken thighs most often—because they’re less expensive and usually more tender—full fat coconut milk, free of thickeners (e.g. guar gum), and as many colors of vegetables as my local farmer’s market or grocery stores have available.
At our house, we eat this Healthy Chicken Curry like a soup with large spoons (I try hard not to add any thickeners to my meals); the creaminess of the coconut milk mixed with the bold flavor of curry is delicious. Sometimes we eat it over cauliflower rice to make this meal Paleo friendly. You can spice this Healthy Chicken Curry up for adults or go a little lighter on the curry for kiddos.
Curry is a wonderful spice; however, not all curry is equal. “Curry powder is made up of numerous ingredients, and depending on the region of the world, they can change slightly, which can also alter the specific health benefits that may be derived from the powder. The most common and advantageous ingredients of curry powder are turmeric, coriander, cardamom, cumin, sweet basil, and red pepper. Some other ingredients that are occasionally added, depending on the specific recipe, are fennel seeds, ginger, garlic, cinnamon, or mustard seeds, all of which have individual health benefits.”(1)
I buy organic curry in bulk, which is much less expensive.
What makes this Healthy Chicken Curry nutrient dense?
- Using organic vegetables (especially the bell peppers & zucchini)
- Choosing high-quality organic coconut oil as a nourishing fat
- Ensuring the coconut milk is full fat, in a BPA free can, & has no added gaur gum (Trader Joes is inexpensive)
- Organic (preferably local & free range) chicken that is free from antibiotics, hormones, corn, soy
- Using Himalayan salt or Celtic Sea Salt for added minerals
- Choosing organic curry powder which can be purchased inexpensively in bulk
With a rainbow of colorful vegetables, high content of nourishing fats, and just the right amount of protein this meal is perfect for nourishing the whole family. And it makes great leftovers!
This Healthy Chicken Curry is great with:
- Chocolate Coconut Candies
- Black Bean Brownies
- A simple green salad
Enjoy! -Rashele RN, BSN, CEN
Don’t forget to to pin this HEALTHY CHICKEN CURRY {COCONUT MILK & INSTANT POT) to your favorite Pinterest board for later!
Healthy Chicken Curry {Coconut Milk & Instant Pot}
Ingredients
Veggies and Chicken
- 8 large carrots diced, rainbow variety if possible
- 2 large bell peppers any color, diced
- 1 large red onion diced
- 2 large zucchini squash diced
- 1 Tbsp coconut oil divided
- 2 Tbsp curry powder divided
- 1.5 lb chicken thighs or breasts boneless & skin less, cubed
- 14.5 oz coconut milk (equivalent to 2 cans) look for BPA free lining, no added thickeners (e.g. gaur gum)
- 1 tsp Himalayan salt or substitute celtic or sea salt
Rice
- 1 1/2 cups long grain brown rice sprouted and/or soaked
- 3 1/2 cups water or substitue chicken bone broth
- 1 Tbsp coconut oil optional
Instructions
Instant Pot Method
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Using sauté function on Instant Pot, heat oil. Meanwhile cube chicken and toss into Instant Pot (stir occasionally).
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Dice vegetables & toss into Instant Pot. Add remaining ingredients being careful to scrape any rice granules on the sides of the pot down into the liquid.
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Secure lid on Instant Pot, set to pressure cooker mode, high pressure x 35 minutes. If using slow cooking method set to low for 7-8 hours.
Stovetop Method
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Cube chicken. Heat coconut oil in large stockpot. Put chicken and 1 Tbsp curry powder in stockpot. Stir to combine. Cook chicken over medium heat until no longer pink and juices run clear. Remove from stockpot.
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Dice vegetables. Put veggies in large stockpot and add 1 Tbsp coconut oil and 1 Tbsp curry powder. Stir to combine. Sauté over medium heat with occasional stirring until onion is translucent.
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Add chicken back to stockpot with veggies. Add coconut milk. Simmer on low 10-20 minutes.
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Serve in bowls over rice.
Rice - Stovetop Method
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Heat water or chicken broth in medium saucepan over high heat until boiling.
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Add coconut oil and rice. Reduce heat to low.
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Simmer 30-40 minutes or until rice is soft and has absorbed the water.
Recipe Notes
♥ Rashele
Don’t forget to pin this HEALTHY CHICKEN CURRY {COCONUT MILK & INSTANT POT} to your favorite PINTEREST board for later!
Tools used to make this recipe (click on picture to learn more):
Instant Pot: Umm … yes … the amazing 7-in-1 Multi-Use Programmable Pressure Cooker. If you haven’t heard of this yet, then you are simply behind the times. Not only is it amazing, easy to use, and dinner is ready SO FAST—but dinner has an amazing flavor and it is above all QUIET while it pressure cooks. I love it! There is enough noise in my house without my much loved and previously used old-style rattle & whistle cooker going in the background. I have the 8 quart cooker and would highly recommend this larger size for families.
Looking for more Instant Pot or Slow Cooker recipes? Try these:
Followed the instructions to a T, came out smelling better than it tasted. Not as much flavor as you can expect to find at an authentic Indian restaurant. Tasted more like a rainy day feeling under the weather type soup. Not for a night if you are feeling funky and spicey or trying to impress friends