We don’t order take out a lot, but whenever we do it’s either Mexican or Indian. And ever since ordering Indian last week, my boyfriend and I have both been craving more curry!
Instead of ordering take out again, even though that was so temping because the dishes we ordered last week were so tasty, I decided to get into the kitchen and create a curried chicken recipe of my own.
This dish takes minimal time to put together, so it’s perfect for week nights when you have nothing prepared and want dinner on the table within 30 minutes. The tomato coconut curry sauce is absolutely delicious, so I like serving this dish over cauliflower rice or white rice, if you tolerate it, as either of those options act as the perfect base.
When you order take out, what are your go-to restaurants or cuisines?
Tomato Coconut Curry Chicken
Recipe Type: Entree
Author: Meg Doll
Serves: 4 – 6
A paleo one-skillet chicken curry dish perfect served over cauliflower “rice”!
2 tablespoons coconut oil
1 medium sweet onion, finely diced
4 chicken breasts, cubed
1 tablespoon + 1 teaspoon curry powder
1 cup full fat coconut milk
2 cups diced tomatoes
Melt coconut oil in a large skillet over medium heat.
Add onions and sauté for 2 minutes.
Add chicken and season with curry powder.
Cook chicken for 5 minutes, tossing so all sides begin to cook.
Lower heat and add coconut milk, allow to lightly simmer, but do not boil.
Add tomatoes, mix, and evenly distribute.
Continue to cook to allow all flavours to come together and chicken to finish cooking.
When chicken is done, the internal temperature should read 160 degrees F.