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One-Pan Coconut Curry Chicken

Try this delicious antioxidant-rich recipe that is chock-full of ingredients that are sure to leave you feeling super satisfied without feeling bloated or uncomfortable!

Servings: 4

Prep: 10 minutes

Cook: 30 minutes


  • 1 tbsp olive oil

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes

  • 1 red bell pepper, diced

  • 1 tsp minced ginger

  • 2 tsp yellow curry powder

  • 1 tsp turmeric (optional)

  • 1/2 tsp cumin

  • 1/2 tsp salt

  • 1 14 oz can crushed tomatoes

  • 1 13.5 oz can light coconut milk

  • 1/4 cup cilantro, roughly chopped

  • 4 cups cooked rice, for serving


  1. Heat olive oil in a large frying pan on medium-high heat. Add chicken and cook for 1-2 minutes per side until golden brown, then transfer to a plate.

  2. Turn the heat to medium, then saute the red bell pepper for about 5 minutes until it begins to soften.

  3. Add the ginger, curry powder, turmeric, and cumin and cook about 1 minute until fragrant.

  4. Add the chicken, salt, crushed tomatoes, and coconut milk and bring to a boil. Reduce heat to low and simmer for 15 minutes, until sauce is slightly thickened. Stir occasionally.

  5. Serve with rice and garnish with cilantro.

Want to revamp your personal nutrition and receive a meal plan with recipes specifically designed for you? Schedule a FREE 30-minute discovery call with Danielle here.

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