Healthy & Special Diets > Anti-Inflammatory Recipes > Dinner (Anti-Inflammatory) > Turmeric and Coconut Milk Curries

Anti-Inflammatory Turmeric Coconut Chicken Curry

A delicious and creamy chicken curry packed with anti-inflammatory ingredients like turmeric, ginger, and coconut milk. Perfect for a comforting and healthy dinner.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 500 g Chicken Breast
  • 400 ml Coconut Milk
  • 2 tsp Turmeric Powder
  • 1 inch Ginger
  • 2 cloves Garlic
  • 1 Onion
  • 100 g Spinach
  • 1 Red Bell Pepper
  • 1 tbsp Coconut Oil
  • 1 tbsp Lime Juice
  • 2 tbsp Cilantro
  • to taste Salt
  • to taste Black Pepper

Prepare the Chicken

Cut the chicken breast into bite-sized pieces. Season with salt and pepper.

Sauté Aromatics

Heat coconut oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Add Spices and Chicken

Stir in the turmeric powder and cook for 30 seconds to bloom the spices. Add the chicken pieces and cook until browned on all sides.

Simmer in Coconut Milk

Pour in the coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through.

Add Vegetables

Stir in the chopped red bell pepper and spinach. Cook until the spinach is wilted and the bell pepper is slightly softened, about 3-5 minutes.

Finish and Serve

Stir in the lime juice. Taste and adjust seasoning as needed. Garnish with fresh cilantro. Serve hot with rice or cauliflower rice.

Nutrition Facts Estimated per 100g of product

  • Calories: 150-200 kcal
  • Protein: 15-20g
  • Fat: 8-12g
  • Carbohydrates: 5-8g
Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is a good source of protein and healthy fats. The turmeric, ginger, and coconut milk are known for their anti-inflammatory properties. Consider using organic ingredients whenever possible. Adjust spices and vegetables to your preference.

← Anti-Inflammatory Salmon Avocado Salad Anti-Inflammatory Turmeric Ginger Tea →

FAQ

  • Can I use chicken thighs instead of chicken breast?

    Yes, you can substitute chicken thighs for chicken breast. Chicken thighs will require a slightly longer cooking time.
  • Can I make this curry vegetarian?

    Absolutely! Substitute the chicken with chickpeas or tofu. You may also want to add other vegetables like sweet potatoes or cauliflower.
  • How long does this curry last in the refrigerator?

    This curry will last for up to 3-4 days in the refrigerator in an airtight container.