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Coconut Chicken & Vegetable Curry

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Servings 4
Calories 215 kcal


  • 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


  • 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.


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Calories: 215kcalCarbohydrates: 18gProtein: 32gFat: 18gFiber: 4g
Course: Iftar Dinner, Lunch/Dinner
Cuisine: Thai Inspired
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