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High Protein Chicken Curry  ​


  • 1 chicken breast, chopped into small pieces

  • 7 ounces of classic, regular fat canned coconut milk (shake                                                          well before opening and pouring)

  • Juice from ½ a lime

  • 1 teaspoon finely grated fresh ginger (should be wet and mushy)

  • 1 teaspoon garlic powder

  • 1 teaspoon ground coriander

  • 1 teaspoon curry powder (+ more if needed)

  • 1 tablespoon coconut oil or olive oil for sautéing

  • Salt and pepper to taste 


  1. Toss chicken with curry powder and generously coat (may need more than 1 teaspoon).

  2. Whisk together the coconut milk with the ginger, coriander, and garlic powder until well incorporated.

  3. Heat the oil in a deep sauté pan. Add the curried chicken and brown on all sides. When chicken is mostly browned, pour in the coconut milk mixture. Stir to incorporate and then let simmer, stirring occasionally until the sauce thickens.

  4. Remove from heat, add the lime juice, stir and season with salt and pepper to taste. 

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