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yellow chicken curry recipe - No Diets Allowed

Coconut Chicken Curry


  • 1 and 1/2 cups brown rice
  • 1/2 quinoa rinsed well
  • 2 tsp salt divided
  • 2 tsp black pepper divided
  • 2 cans 13.5 oz full fat coconut milk
  • 1 Tbs yellow curry powder
  • 1 tsp crush red pepper optional... for a little added kick
  • 1 Tbs coconut or olive oil
  • 3 large chicken breasts thawed and cut into 1/4 inch pieces
  • 1 Tbs minced garlic
  • 1 medium sweet onion sliced into thin strips
  • 4 large organic carrots peeled and diced
  • 2 zucchini or yellow summer squash sliced into 2 inch strips
  • 2 cups organic green beans


  1. In a large skillet, bring 4 cups of water, 1 tsp salt, and 1 tsp pepper to a boil. Add brown rice and quinoa. Cover and reduce heat and allow to simmer for 25 to 30 minutes until rice is tender.
  2. In a small bowl, whisk together coconut milk, 1 tsp salt, 1 tsp pepper, curry powder, and crushed red pepper. Set aside.
  3. Meanwhile, in another large skillet, heat oil over medium heat. Add chicken breast pieces and cook for 3 to 4 minutes just until no longer pink. Remove chicken from pan and place to the side.
  4. Return skillet to medium heat and add onion, garlic and carrots. Cook for 2 to 3 minutes until onions are translucent and carrots slightly tender.
  5. Add coconut milk mixture and bring to boil.
  6. Add zucchini/squash and green beans. Cook for additional 1 to 2 minutes only until squash slightly tender.
  7. Return chicken to curry and remove from heat.
  8. Serve over brown rice/quinoa and enjoy!