I have never been a fan of curry until I started making my own curry powder. What a difference! There is just so much more flavor when you toast your own whole spices and grind them yourself in a spice grinder or mortar and pestle.

The spices in curry powder are anti-inflammatory and help balance your blood sugar! Here is the simplest Coconut Curry Chicken Recipe you can make using your own curry powder!

By the way, that’s a flatbread in the photo made from Cassava flour that we’ll be making in the upcoming Gluten-free Baking Workshop!

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Easy Coconut Curry Chicken

Course

Main Dish

Prep Time

10 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

• 2 tablespoons ghee
• 2 tablespoons curry powder
• 1 can full fat coconut milk
• 2 tablespoons olive oil or ghee
• 2 pounds pastured boneless chicken thighs cut into cubes
• 1 onion sliced
• 6 garlic cloves, chopped
• sea salt and papper to taste

Course Main Dish Prep Time 10 minutes Cook Time 40 minutes Servings servings Ingredients 2 tablespoons ghee 2 tablespoons curry powder 1 can full fat coconut milk 2 tablespoons olive oil or ghee 2 pounds pastured boneless chicken thighs cut into cubes 1 onion sliced 6 garlic cloves, chopped sea salt and papper to taste

Instructions

1. Heat ghee in a small saucepan over low heat. Swirl in curry powder and cook for about 2 minutes, being careful not to burn. Add coconut milk and keep warm.
2. Heal olive oil or remaining ghee in a large skillet or dutch oven over medium high heat. Add onions and garlic. When onions are translucent, add chicken and season with salt and pepper. Cook chicken until just starting to brown, about 5 minutes.
3. Add in coconut milk mixture. Reduce heat to low, cover and simmer for 30 minutes.
4. Season with salt and pepper to taste and serve over brown rice.

Recipe Notes

You can add 1 cup of sliced carrots in with the onion, if desired.

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Print Recipe

Curry Powder

Prep Time

5 minutes

Cook Time

20 minutes

Servings

cup

Ingredients

• 4 Tbsp. coriander seeds
• 3 Tbsp. ground turmeric
• 2 Tbsp. cumin seeds
• 1 Tbsp. yellow mustard seeds
• 1 Tbsp. fennel seeds
• 1 Tbsp. cardamon seeds
• 1 Tbsp. whole cloves
• 2 tsp fenugreek seeds optional
• 2 tsp. ground ginger
• 1 1/2 tsp. black peppercorns
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cayenne, more if you like it spicy

Prep Time 5 minutes Cook Time 20 minutes Servings cup Ingredients 4 Tbsp. coriander seeds 3 Tbsp. ground turmeric 2 Tbsp. cumin seeds 1 Tbsp. yellow mustard seeds 1 Tbsp. fennel seeds 1 Tbsp. cardamon seeds 1 Tbsp. whole cloves 2 tsp fenugreek seeds optional 2 tsp. ground ginger 1 1/2 tsp. black peppercorns 1/4 tsp. ground nutmeg 1/4 tsp. cayenne, more if you like it spicy

Instructions

1. Preheat oven to 250 degrees.
2. Line a rimmed baking sheet with parchment paper and spread ingedients in pan.
3. Bake for 20 minutes, checking often, so that it doesn't burn.
4. Grind spices in a sipce grinder or mortar and pestle. Store in a glass jar in a cool, dark place for up to 6 months.

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