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    Home » Recipes » Gluten Free

    Chicken Curry

    Published: Apr 24, 2019 Modified: Mar 29, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    This Chicken Curry is full of creamy curry flavor and loaded with red peppers and green beans.  It's easy to make on a weeknight and ready in under 30 minutes.  {gluten free}

     Chicken Curry in a cast iron pan

    Does your family like curry?  My kids love spice so they are usually game for anything covered in creamy coconut curry sauce like this Easy Beef Curry and this Instant Pot Chicken Curry.  In fact we are always looking for new ways to use curry around here.

    This Coconut Chicken Curry is easily made with pantry staples - I always have canned coconut milk in the pantry.  It is so versatile and can even make Coconut Espresso Chocolate Chip Ice Cream.

    Hello, summer!

    How To Make Chicken Curry

    This dish is so simple, it's easy to make on a weeknight.  I just mixed up the sauce while the chicken pieces browned.  I removed the chicken and added the veggies to saute a bit then I added the chicken and the sauce back in.  Cooking it a few more minutes allows the sauce to thicken up.  I serve it with rice for my kids and I eat it with cauliflower rice. (I love having a stash of frozen Trader Joe's cauliflower rice on hand at all times.)

    Chicken Curry recipe in a white bowl

    Let's talk Curry Powder.

    You can find red, yellow and green curry powder at your local market.  For this Coconut Chicken Curry, I used yellow curry powder which is a mixture of turmeric, chili powder, coriander, cumin and a few other yummy spices. 

    Some studies say that curry powder can help prevent Alzheimer's and some cancers so let's load up on it!  If you are a creative mood and have extra time on your hands you can make your own curry powder with this recipe here.

    Curry paste is another option and it contains oils and other fresh ingredients like ginger and garlic.  In general curry paste does not contain turmeric and is more often used in Thai recipes.

    Chicken Curry recipe in a cast iron pan

    I think you are going to love this Chicken Curry because it's...

    • easy to make in less than 30 minutes
    • uses pantry staples
    • is full of warm flavors
    • vegetables can easily be swapped for whatever you have on hand
    • full of good for you turmeric
    • gluten free
    • flavorful and delicious
    • low carb (without the rice 😆)
    Coconut Curry Chicken in a cast iron pan

    Chicken Curry

    This Coconut Curry Chicken is full of creamy curry flavor and loaded with red peppers and green beans.  It's easy to make on a weeknight and ready in under 30 minutes.  {gluten free}
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Diet: Gluten Free
    Keyword: chicken curry
    Prep Time: 2 minutes
    Cook Time: 20 minutes
    Total Time: 22 minutes
    Servings: 4
    Calories: 266kcal
    Author: Karen Kelly

    Ingredients

    • ½ 14 oz can of coconut milk, well shaken
    • 1 tablespoon sugar
    • 2 teaspoon corn starch
    • 2 teaspoon yellow curry powder
    • ½ teaspoon ginger
    • ½ teaspoon kosher salt
    • 1 pound chicken breast, sliced into even sized pieces
    • 3 tablespoon sesame oil
    • ½ lb fresh green beans, trimmed
    • 1 red or yellow pepper, sliced thin
    • 2 scallions, chopped
    • basil for garnish

    Instructions

    • Add first 6 ingredients to a medium bowl and whisk well.  It's okay if the coconut oil is a bit lumpy.  Set aside.  
    • Heat 1 ½ tablespoon sesame oil in a nonstick skillet over medium-high heat.  Add chicken pieces and cook 3 minutes per side.  Remove chicken from pan and cover with foil.
    • Add remaining 1 ½ tablespoon oil to the pan.  Add beans and peppers and saute for 4-5 minutes.  
    • Add chicken back to pan.  Whisk the sauce again then add to the pan.  Cook until sauce thickens and chicken is cooked through about 4 minutes.  Sprinkle with fresh basil and chopped scallions.  
    • Serve with rice or cauliflower rice.  

    Notes

    WW Smart Points - 7

    Nutrition

    Calories: 266kcal | Carbohydrates: 10g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 426mg | Potassium: 617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 62.9mg | Calcium: 35mg | Iron: 1.4mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    Check out all my easy dinner recipes here.

     

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    Strawberry and Pecan Spinach Salad »

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

    Reader Interactions

    Comments

    1. Michelle

      April 24, 2018 at 7:06 am

      5 stars
      We love curry in my house too! I will definitely be adding this to our weekly meal plan, it looks and sounds delicious. I love how quick and easy this is x

      Reply
    2. Danielle Wolter

      April 24, 2018 at 7:11 am

      5 stars
      I love a good curry dish. This sounds perfect and quick for an easy weeknight meal. And that's awesome your kids like spicy food!

      Reply
    3. ali randall

      April 24, 2018 at 8:50 am

      5 stars
      What a delicious one pan meal. This is an easy dish to make any day of the week and full of what you need to be satisfied. Yum.

      Reply
    4. Alina | Cooking Journey Blog

      April 24, 2018 at 10:06 am

      5 stars
      Great flavors! I think I need to try your chicken curry for dinner, your photos are some appetizing! 🙂 And I love that you used vegetables. I would serve it with Basmati rice, so good!

      Reply
    5. Tara

      April 24, 2018 at 10:32 am

      5 stars
      Yum! Such a flavorful weeknight meal! Love the addition of those vegetables paired with the coconut curry sauce. .

      Reply
      • Karen Kelly

        April 24, 2018 at 12:22 pm

        Thanks, Tara!

        Reply
    6. Linda

      April 27, 2018 at 9:30 am

      5 stars
      What a delicious sounding dish and I love the fact that I could pull dinner together in 30 minutes! And only using one skillet is a bonus - easy to make and easy to clean up. Sounds like a winner to me! Have you tried it using Thai curry? It sounds like it would be just as delicious.

      Reply
      • Karen Kelly

        April 27, 2018 at 1:53 pm

        No Linda I have not tried Thai curry in here but sounds like a good idea.

        Reply
    7. Jenn

      April 27, 2018 at 9:46 am

      I love curry too! Such a great way to use up leftover vegetables. Those green beans are calling my name!

      Reply
    8. Leslie

      April 27, 2018 at 10:22 am

      5 stars
      Mmmm. curries are some of my favorites. And this looks so simple, too!

      Reply
    9. Annie @ Annie's Noms

      April 27, 2018 at 10:43 am

      I've been making loads of curries with coconut milk recently and this looks glorious! I love how quick this is to whip up and that it has green beans in, they're my favourite!

      Reply
    10. Ruthy @ Percolate Kitchen

      April 27, 2018 at 10:52 am

      5 stars
      Chicken curry is one of my favorite on a weeknight! I never usually thicken it with cornstarch but I think I'll try that next time.

      Reply
    11. Mary Ann | The Beach House Kitchen

      May 01, 2018 at 8:31 pm

      5 stars
      Another delicious, quick and easy meal Karen! Love that coconut curry sauce!

      Reply

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    Hello!

    I'm Karen Kelly a food photographer and recipe creator. At Seasonal Cravings you will find quick, gluten free recipes made with seasonal ingredients. Let's get cooking!

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