Michelle's Coconut Chicken Curry
Michelle's Coconut Chicken Curry brings tender chicken and cauliflower together in a velvety coconut milk sauce infused with warm yellow curry spices. The gentle simmer melds aromatics and curry into a balanced, savory-sweet depth with just enough heat. It’s perfect for a cozy weeknight dinner, served over rice or with warm flatbread to soak up the sauce.
- Prep15 min
- Cook45 min
- Serves4
- DifficultyEasy
- 1
Warm the oil in a skillet over medium heat. Add the onion and garlic, and cook until tender. Stir in the chicken, and cook for 10 minutes, or until the juices run clear.
- 2
Stir the cauliflower, curry powder, and garlic salt into the skillet. Add the coconut milk and chicken stock. Season with salt and pepper. Lower the heat to low. Cook, stirring occasionally, for 30 minutes.
- Calories 319.9 kcal Moderate
- Protein 30.66 g Good Source
- Carbs 23.9 g Moderate
- Total Fat 11.48 g Moderate
- Saturated Fat 2.6 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 70.29 mg High
- Sodium 495.1 mg High
- Fiber 7.27 g Good Source
- Sugar 3.16 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 326.51 mg Good Source
- Iron 2.36 mg Moderate
- Potassium 357.02 mg Low Source
- Vitamin A 59.24 mcg_rae Low Source
- Vitamin C 97.78 mg Good Source
- Vitamin D 0.99 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
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