July 30, 2016 MariaCantillonMurphy 5Comment

People in life have all sorts of strange phobias. Well, I was afraid of currys. No really I’m not actually joking. When I started the specific carbohydrate diet I realised that the foods I believed caused me problems weren’t actually the problems at all and once I removed the real allergens from my diet: gluten, sugar, grains, I could eat a lot of more foods than before. My diet is so much more varied now. I aim to eat a rainbow of vegetables every day which is not an effort. I like to add spices to my currys, soups and burgers. So yummy and healthy too!

After much experimentation I have come up with this recipe which is so rich and flavourful. My husband considers himself a bit of a curry connoisseur. He lived in London for four years while he was a student and he ate many a curry in Brick Lane, which is the mecca for all curry-lovers. He says mine comes very close if not better to currys he’s had there. I’ll take that as a HUGE compliment!

This recipes uses my homemade curry powder which you can find the recipe here.

Print Recipe
Coconut Chicken Curry
A well balanced creamy coconut curry sauce with a tasty blend of spices
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
  • 4 Free range chicken breasts
  • 3 tablespoons Extra virgin olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, minced
  • 4 tablespoons Homemade curry powder
  • 2 cans Coconut milk* *See photo above of the premium brand I buy. The ingredients are just coconut and water.
  • 1 lime Lime juice
  • 2 tablespoons Raw honey
  • Sea salt
  • Black pepper
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
  • 4 Free range chicken breasts
  • 3 tablespoons Extra virgin olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, minced
  • 4 tablespoons Homemade curry powder
  • 2 cans Coconut milk* *See photo above of the premium brand I buy. The ingredients are just coconut and water.
  • 1 lime Lime juice
  • 2 tablespoons Raw honey
  • Sea salt
  • Black pepper
Instructions
  1. Heat oil in the pan on a low-medium heat. Sauté the onions and garlic until translucent, about 3 minutes.
  2. Add four tablespoons of homemade curry powder to the garlic and onions and stir through. Leave for between 1 and 3 mins to become fragrant. Add the chicken and stir well.
  3. Add the coconut milk, lime juice, honey and season with sea salt and black pepper.
  4. Leave to simmer for an hour on the lowest heat possible and stir often to make sure the sauce does not stick to the end of the pan. Serve on bed of cauliflower rice or with some roasted vegetables.
Share this Recipe

5 thoughts on “Coconut Chicken Curry

  1. Dear Maria, last Sunday I cooked your Coconut Chicken Curry and it was delicious! Thank you so much for the recipe! My husband always said that he didn’t like curries and he LOVED it! And my 3 years old son while munching the dish keep asking ”mommy is there more of this, mommy is there more of this?” 🙂 The coconut with the lime is a delicious combination. I wanted to ask you were did you buy the coconut cans as I bought them in Tesco and there were far from be only coconut and water. Cheers!

    1. Hi Angie. Thanks for your comment. I’m so glad you and your family like the curry so much. It’s one of our favourite recipes too. I buy my coconut milk in Mr Bells in Togher, Cork. The brand I buy is “Ayam Premium Coconut Milk”. Here is the link to their website. You can’t buy online. You have to go there but here is the link to the directions: https://mrbellsfood.com/find-us/

  2. Hi Maria,

    We tried this recipe of curry and it is so easy and delicious! We will definitely add it to our family menu. Thank you very much!

    1. Hi Ana,
      Thanks for your message. So glad you all liked the recipe. It’s still one of our favourites here too !

Leave a Reply to Angie Cancel reply

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