Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Whole30 Coconut Curry Chicken

And the Apron Strings Whole30 fest continues with this quick and easy and legal Coconut Chicken Curry dish.

This is one of those desperation dinner ideas that you should always keep in your back pocket. You saute the chicken and then put it in the oven while you are finishing your sauce.

The coconut milk curry sauce has such good, deep flavor for only having cooked for a few minutes. It is exceptional. It is taken from the Whole30 cookbook with just a few minor tweaks.

Highly recommend.

Whole30 Coconut Curry Chicken

Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Recipe Type: Entree
Cuisine: Whole30
Author: Donna
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4 servings
Ingredients
1 tablespoon cooking oil
4 chicken breasts (bone-in, skin-on)
1/2 onion, diced
3 cloves garlic, minced
2 tablespoons favorite curry powder
1 cup canned crushed tomatoes
1/2 cup coconut milk
1 teaspoon salt
1/2 teaspoon pepper
1 lime, quartered
Instructions
Preheat oven to 350 degrees.
Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

Whole30 Coconut Curry Chicken (Low Carb) (Dairy Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 1 tablespoon cooking oil
  • 4 chicken breasts (bone-in, skin-on)
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons favorite curry powder
  • 1 cup canned crushed tomatoes
  • ½ cup coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, quartered
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
  3. Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
  4. Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

 

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