Curried Coconut Chicken with Cauliflower and Currants

Curried Coconut Chicken with Cauliflower and Currants

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Tracey Lynne 7

Paleo friendly, gluten, dairy, grain, and sugar free! Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! I serve this like soup. Often I add roasted pumpkin or serve it over baked spaghetti squash.

Modified from: Curried Coconut Chicken

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1 h 10 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Season chicken pieces with salt and pepper.
  2. Heat ghee and curry powder in a dutch oven over medium-high heat for two minutes. Stir in onions cook for 5 minutes then add garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  3. Pour coconut milk, tomatoes, tomato sauce, and orange juice into the pot, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes. At this point I take a quarter cup of liquid from the pot and add 2 tablespoons arrowroot, mix thoroughly and return to pot. Add cauliflower, peas and currants, turn heat up to medium low and cook another 15 minutes. Stirring frequently.



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