Coconut Chicken Curry

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(5 votes)
Coconut Chicken Curry
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15 min.
ready in 35 min.
Ready in

Healthy, because

Even smarter

Since vitamin B6 helps to convert and break down amino acids, the components of proteins, it is mainly found in protein-containing foods such as chicken. And this happens after the meal: The macronutrient is converted into the body's own protein. Similar tasks in protein metabolism are performed by the trace element zinc, which is supplied by whole grain rice and chicken. Because of its decisive effect on cell renewal, it is especially known as zinc ointment, which helps in wound healing.

You would like to add more dietary fibre to your dish? Then add lentils or chickpeas. These are also a good meat substitute if you want to cook vegan. Pulses are rich in fibre and contain lots of vitamin B6 and zinc. The poultry broth can be replaced by a vegetable broth.


4 Chicken breasts (each about 150 grams)
2 onions
4 scallions
2 garlic cloves
2 Tbsps vegetable oil
1 Tbsp Turmeric
1 tsp chopped Coriander
1 tsp freshly grated ginger
½ ground Cumin
250 milliliters Chicken broth
200 milliliters Coconut milk
cayenne pepper
cilantro (for garnish)
How healthy are the main ingredients?
Coconut milkgingerChicken breastoniongarlic cloveTurmeric

Preparation steps


Rinse chicken, pat dry and cut into pieces. Peel onions. Rinse and trim scallions. Peel garlic. Finely chop onions, scallions and garlic.


In a pot, sauté onions, scallions, garlic and chicken pieces in hot oil, 2-3 minutes. Stir in turmeric, cilantro root, ginger and cumin. Deglaze with broth. Add coconut milk. Simmer, stirring occasionally, about 15 minutes. If necessary, add more broth.


Just before serving, stir in chopped cilantro and season with salt and cayenne pepper. Garnish with cilantro leaves and serve with rice, if desired.