Chicken Curry In A Hurry!


  • 2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes

  • 2 tablespoons curry powder

  • 1 ½ teaspoons Celtic sea salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons coconut oil

  • ½ medium onion, chopped

  • 1 (14-ounce) can coconut milk (full-fat)

  • 1 (2 ½") piece ginger, peeled

  • 4 garlic cloves, peeled

  • 1 ½ cups chicken bone broth (preferably homemade)

  • 5 ounces baby spinach

  • 8 ounces green beans (cut into 2 inch pieces)


  1. Toss chicken with curry powder, salt, and pepper in a medium bowl.

  2. Heat 2 Tbsp. coconut oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.

  3. Purée coconut milk, ginger, and garlic in a blender until very smooth.

  4. Add coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.

  5. Add chicken bone broth.

  6. Fold spinach and cut greens beans into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls.

  7. Serve with rice along side or on top.

What Is Health, LLC


Essex, MA United States

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