Ginger Curry Chicken

Serves 6


  • 2 1/2 lb. Chicken Thighs, chopped into bite-size pieces
  • 1 Large Red Onion, chopped
  • 2 Red Bell Peppers, chopped
  • 1 Head of Cauliflower, chopped
  • 3 cloves of garlic, minced
  • 3 tsp. Fresh Grated Ginger
  • 3 Tbsp. Tomato Paste
  • 1 Tbsp. Curry Powder
  • 1/2 tsp. Ground Cinnamon
  • 2 tsp. Kosher Salt
  • 1/2 tsp. Garam Masala
  • 3/4 cup Coconut Milk


  1. In a large skillet with a tablespoon of coconut oil over medium-high, add onions and garlic and saute for 5-7 minutes.
  2. Add red bell pepper and cauliflower. Cover and turn heat to low and cook for 7-9 minutes or until vegetables are about half-way cooked through.
  3. Remove lid and remove vegetables to a plate. Add an additional tablespoon of oil and cook chicken for 3-5 minutes.
  4. Add ginger and cook until fragrant. Add all remaining ingredients except coconut milk and stir to combine.
  5. Add vegetables back to pan with coconut milk and simmer on low until everything is cooked through (approximately 7-9 minutes).
  6. Serve immediately.

Enjoy this delicious Ginger Curry Chicken dinner!


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