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Coconut Chicken & Vegetable Curry

Iftar | Ramadan | Recipes

I grew up eating a lot of curry. It was a staple in my house to the point that it wasn’t really anything special. It was the same case for my husband so when we got married and moved on our own, we strayed away from traditional desi cooking. We still enjoy curries when we visit our parents’ house or are invited over to someone else’s house. On a daily basis we usually like to change it up with more baked items such as baked chicken, fish, or burgers.

When I was at the grocery store this past week, I picked up a can of coconut milk for the first time.  To be honest, I had no idea how I was going to use it!  I grabbed it because I thought it would be an interesting ingredient to experiment with. Fast forward to a few nights later and I transformed it into this delicious Coconut Chicken & Vegetable Curry. My husband and I really enjoyed the coconut flavour and the fact that it was a curry, something that we don’t enjoy often anymore!

One of my favourite things about this curry is that it is packed with veggies.  I used carrots, acorn squash, broccoli, and mushroom but I you can change it up with any type of vegetables you prefer. Just do me a favour and promise me you will add loads of veggies will ya?

Coconut Chicken & Vegetable Curry

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Servings 4
Calories 215 kcal

Ingredients
 
 

  • 2 tsp olive oil
  • 1 lb boneless chicken cut into cubes (breast or thigh)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • 1/2 red onion sliced
  • 3 cloves garlic minced
  • 1 Tbsp ginger finely chopped
  • 1 carrot chopped
  • 1/4 acorn squash cubed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water
  • 2 cups broccoli chopped
  • 2 cups mushroom sliced
  • 1/2 cup water
  • 1 can coconut milk
  • 1 Tbsp corn starch + 1/4 cup water

Instructions
 

  • In a large pan, heat olive oil at medium heat and add boneless chicken pieces. Season with salt and black pepper. Cook for 5-7 minutes until chicken is fully cooked through and browned. Remove from heat and set aside.
  • In a large pot, heat olive oil at medium heat and add onions. Sauté for 2-3 minutes until onions have softened. Add ginger, garlic, carrots, and acorn. Add spices and mix well until vegetables are evenly coated with spices. Add 1/2 cup of water, increase heat to medium high and cover. Cook for 5-7 minutes, until carrots and squash has softened.
  • Once carrots and squash have softened, add broccoli, mushrooms, and an additional 1/2 cup of water. Cook for 2-3 minutes at medium-high heat until it reaches a simmer. Add chicken and coconut milk. Let curry come to a boil.
  • In a small bowl, mix together corn starch and water. Add corn starch mixture to curry in a steady stream while continuously mixing. Cook for 1-2 minutes until curry has thickened. Remove from heat and serve over brown rice.

Notes

If you make this recipe, be sure to share a picture with me on Instagram or Twitter by tagging me @NutritionbyNaz.

Nutrition

Calories: 215kcalCarbohydrates: 18gProtein: 32gFat: 18gFiber: 4g
Course: Iftar Dinner, Lunch/Dinner
Cuisine: Thai Inspired
©The Healthy Muslims. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this recipe?Leave a comment below to let us know how it was!

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