Coconut Chicken Curry

Healthy Mumma Coconut Chicken Curry

Serves 4-6


8-10 Skinless Chicken Thighs, cut into pieces
1 Can Coconut Milk
2 Tablespoons Curry Powder
2 Teaspoons Ground Coriander
1 Fresh Long Red Chilli, chopped
Himalayan Pink Salt and Freshly Cracked Black Pepper
2 Garlic Cloves, chopped finely
1 Onion, chopped
2 Large Carrots, chopped
1 Can Chickpeas, drained and rinsed
1 Can Chopped Tomatoes (optional)
1 Red Capsicum, sliced into strips (optional)
1 Yellow Capsicum, sliced into strips (optional)
Fresh Coriander or Parsley, chopped for garnish


    1. Preheat oven to 160C.
    2. Place coconut milk, curry powder, coriander and tin of tomatoes if using into a large baking dish and mix.
    3. Place remaining ingredients into the baking dish ad ensure the chicken is coated in liquid. Season with salt and pepper.
    4. Put the lid on and place in the oven and cook for approximately 2 hours or until the chicken is pulling apart easily.
    5. Serve with cauliflower rice, fluffy quinoa or your choice of rice.
    6. Garnish with either the fresh coriander or parsley.

    NOTE: this curry when cooked has a lot of liquid especially if you add the capsicum. The liquid adds flavour so add a few tablespoons as you serve it as it is absorbed by whatever you serve it with. Enjoy!