This healthy coconut chicken curry is naturally low-carb and gluten-free, but tastes like true comfort food. This recipe is easy to make and tasty.
This dish starts with 2 pounds of chicken. I like to use chicken thighs in this recipe, but chicken breasts will work as well.
Then we build flavor with aromatic vegetables and spices. We cook onions in coconut oil or butter over medium heat until they are golden and delicious – about 10 minutes. It’s tempting to rush this step, but cooking the onions until they are truly golden is key to developing the flavor of this dish.
Once the onions are fried, we add fresh ginger, garlic, and curry spices. The aromatics and spices are cooked in oil for several more minutes to allow their flavors to “bloom”. Cooking the spices in oil first helps to maximize their flavor — and then encourages that flavor to distribute throughout the entire dish.
One thing to note about this technique: ground spices can burn quickly, so be sure to stir constantly and be ready to add the coconut milk (the next step of the recipe) to prevent scorching if necessary.
Traditionally, coconut chicken curry would be served with rice or naan bread. If you are looking for a low-carb alternative to rice, try cauliflower rice. Cauliflower rice is a nice way to substitute a low-carb vegetable for starchy grains.
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